78 days from transplanting. There is a reason you see so many
recipes for Mexican or hot food
using Serrano Tampiqueño peppers;
they have a distinctive hot flavor
excellent for many dishes. Try our
Mango-Serrano Pico de Gallo to liven
up grilled fish, or our Cilantro-Serrano
dressing for a different twist on salad
(recipes inside packet). Plants are
big — 2' to 3' wide and tall and will
be dripping with hot peppers.
6,000-23,000 Scoville Heat Units (medium-hot to hot).
This packet yields approximately 60 plants started indoors.
Days to Emerge:
When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70°F and soil temperature is at least 65°F.
When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.
Harvesting: Serranos may be harvested either green or red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.
Artist: Pat Fostvedt