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  • Mexican Chili Pepper, 6-12" Long Peppers Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -
  • Mexican Chili Pepper, 6-12" Long Peppers Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -

Mexican Chili Pepper, 6-12" Long Peppers Pepper Seeds

Reference: GTE1-V-NMCP

$2.49

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Popular, mild heirloom chili pepper developed in the 1950s, renowned for its 6–12 inch long, thick-fleshed green-to-red pods.

It is ideal for roasting, stuffing, and making green chile, featuring a mild, savory flavor with 500–1,200 Scoville Heat Units. 

Heat Level: Very mild to mild (500–1,200 SHU).

Size & Shape: 6–8 inches long, ~2 inches wide, with thick, fleshy walls and a blunt tip.

Ripening: Matures from a uniform medium green to a bright red.

Flavor Profile: Savory, slightly sweet, and smoky, often described as having a crisp, earthy taste.

Usage: Excellent for roasting, stuffing (chile rellenos), canning, or drying.

Plant Structure: Compact, sturdy, and high-yielding (18–24 inches tall).

Type Peppers
Family Nightshade Family
Temperature Soil 65-80F
Temperature Daytime 70-90F
Temperature Evening 60+F
Lighting Full Sun, 6-8 Hours/Day
Water Heavy, 6 Gallons/Day
Maturity Moderate, 65-85 Days Harvest
PH Neutral 5.5-7.0
Zones 4A-11B
Plant Placement 6 Plants, 3  Row

 

 

PEPPERS

The many varieties of sweet and hot peppers thrive on full sun and warm weather. Cold temperatures can weaken pepper plants and they may never fully recover, so don’t rush to plant in the spring. Be certain to use the black side of the mulch covers to speed soil warming and early growth, but be careful, as they can also overheat the plants in certain climates. Peppers can be temperamental if temperatures are too hot or too cool. Nighttime temperatures below 60°F or above 75°F can reduce fruit set. Peppers need a steady supply of water for their best performance, so be sure to check water levels each day. Like tomatoes, you may find blossom end rot on your peppers, which can be easily corrected. Peppers are prone to sun scald, so moving them to partial shade can help if temperatures become too hot. Sweet peppers can be cut up and eaten raw, roasted and marinated, sauteed; or used in stews, soups, and stir fry. Hot peppers can be pickled, added to stew, used in stir fry, and are excellent when dried and ground to be used as a seasoning to give nearly any dish a little kick.

COMMON PESTS: Aphids, Flea Beetles

SUSCEPTIBLE TO: Mosaic Virus, Blossom End Rot, Sun Scald

GTE1-V-NMCP

Specific References