Our earliest hot pepper, pumping out its first 1-2" fruits in early summer!
This rocker cranks out oodles of 1-2" long peppers that vary in heat from mildly spicy to hot mamas! Perfect for poppers and salsas, she starts early and keeps going strong until frost! Open-pollinated.
Seeds grown by Winniford Family Farm in Rice, Washington.
Indigenous people in modern-day Mexico domesticated chiles from their wild crop ancestor the Chiltepin thousands of years ago, adapting it into so many unique and delicious varieties. When the European colonizers came, they took chiles back to Europe, referring to them as peppers because of their spicy flavor, which reminded them of peppercorns. Now chiles are beloved and cultivated by cultures all over the world, and despite the devastating legacy of colonization, the descendants of their original seed stewards continue to persist and cultivate them today.
Directions: Start seeds indoors 8 weeks before last frost. Use bottom heat to aid germination and be patient. Transplant after frost.
Days to Germination
Days to Maturity