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These fragrant, fiery, flavorful 4 inch chiles are the most widely grown variety in Tibet, where they are made into a spicy sauce or a tongue-tingling paste used in many dishes or served as a condiment that adds heat and savor to everyday meals. Plants bear heavy sets of multiple straight pods that quickly mature from green to rich deep red early in the season, and keep producing for long extended harvesting.
Seed Count: Approx. 30 / Weight: 0.16 g
|Sow Seeds Indoors||Days to Germinate||Transplant Outdoors in Full Sun||Mature Height||Transplant to Harvest|
|Feb.-March||10 - 21 days||April-June||2.5 ft.||Approx. 72 days|
In early spring, start indoors about 2 months before night temperatures stay reliably above 50-55F (10-13C). Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy and very warm 80-85F (27-30C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 in. tall, transplant into deeper individual containers. Maintain at 70-75F (21-24C). Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 ft. apart into rich soil in full sun.
Chiles need warm conditions; don't transplant outdoors until night temperatures stay securely above 55F (13C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.
Harvest when chiles have a high gloss and are ripened to rich deep red. Use these great tasting, fiery hot chiles fresh for chile sauce or paste, making fresh salsas, in stir-fries, marinades or dry and chop for spicy chile flakes. To dry for year-round use, either use a dehydrator, or harvest individually and string from the stem end to hang in a warm, airy location.