Serrano Hot Chile Pepper Plant
Serrano Hot Chile Pepper 8 week 3.5” deep pot transplant.
Serrano is a great hot pepper with punchy heat. A great pepper for use raw in fresh salads, salsas and sauces. They also make a great pickled pepper. Plants can get large and weighed down with fruit, stake to keep branches in place and fruits off the ground. Serranoes are usually picked green, but are also good when allowed to ripen red. First grown in northern Puebla and Hidalgo in Mexico. This ever-bearing Chile produces loads of 2-4" by 1/2", flame-shaped fruit on plants growing to 3' tall. These hot, spicy beauties with Scoville units about 10,000 to 20,000 are used from green to orange-red for salsas or fire-roasted to accompany meat and chicken. 75 days.
Serrano Hot Chile Pepper 8 week 3.5” deep pot transplant.
Serrano is a great hot pepper with punchy heat. A great pepper for use raw in fresh salads, salsas and sauces. They also make a great pickled pepper. Plants can get large and weighed down with fruit, stake to keep branches in place and fruits off the ground. Serranoes are usually picked green, but are also good when allowed to ripen red. First grown in northern Puebla and Hidalgo in Mexico. This ever-bearing Chile produces loads of 2-4" by 1/2", flame-shaped fruit on plants growing to 3' tall. These hot, spicy beauties with Scoville units about 10,000 to 20,000 are used from green to orange-red for salsas or fire-roasted to accompany meat and chicken. 75 days.
Serrano Hot Chile Pepper 8 week 3.5” deep pot transplant.
Serrano is a great hot pepper with punchy heat. A great pepper for use raw in fresh salads, salsas and sauces. They also make a great pickled pepper. Plants can get large and weighed down with fruit, stake to keep branches in place and fruits off the ground. Serranoes are usually picked green, but are also good when allowed to ripen red. First grown in northern Puebla and Hidalgo in Mexico. This ever-bearing Chile produces loads of 2-4" by 1/2", flame-shaped fruit on plants growing to 3' tall. These hot, spicy beauties with Scoville units about 10,000 to 20,000 are used from green to orange-red for salsas or fire-roasted to accompany meat and chicken. 75 days.