It’s hard to find much variety in hot peppers at the store: jalapenos, maybe some poblanos and not much else. That’s why it’s time to explore and grow your own gorgeous hot peppers, from some that are just a little spicy to others that are the hottest on Earth. Here’s how to grow hot peppers, and how to choose the best types for your garden.
What Hot Peppers Should I Grow?
The beautiful thing that people forget about hot peppers is that there are so many varieties, and gardeners have lots of options to grow the spiciness they prefer. The best way to narrow down which hot pepper to grow is to see where they fall on the Scoville heat units (SHU) scale.
The amount of capsaicin, the compound that makes peppers hot, determines how many Scoville heat units a pepper has and where it ranks on the scale. Some examples: sweet bell peppers are at the very bottom, with zero Scoville heat units, jalapenos are 2,500-8,000 SHUs, and the world’s hottest pepper, the Carolina Reaper, can reach 2.2 million SHUs.
- Hottest peppers: In addition to the Carolina Reaper, try Scotch bonnets, which are used in Jamaican dishes, as well as ghost peppers, habaneros and Thai chili peppers. Burpee has a new, fiery pepper for 2021 named the Armageddon that can be harvested sooner than Carolina Reaper, but still has a volcanic 1.3 million SHUs.
- Medium hot peppers: These include ancho, serrano, heirloom fish peppers, Hungarian wax, hot lemon, cayenne and tabasco. These medium-range hot peppers will give a potent hit of spiciness for salsas, hot sauces, stir fries and stews. Another new hot pepper from Burpee is named Real Deal. It has the fruity flavor of habanero pepper (which you’ve possibly never experienced because of the intense heat). But Real Deal is milder than typical habaneros, so you can taste the unique flavor without as much suffering.
- Mild peppers: Good choices for mild hot peppers are jalapenos (they range between mild and medium heat), poblanos, pepperoncini, shishitos, cascabel and cubanelles. These less intense hot peppers are great for eating fresh in salsas and other dishes, or to stuff, fry or pickle.
Starting from Seed vs. Buying Seedlings
There are good reasons to grow your hot peppers from seed. For one, there are endless varieties of hot pepper seeds to choose from, including heirloom and organic types, or peppers bred for early harvesting. Because some hot peppers can take 100 days or more to reach maturity, starting seeds indoors gives growers a head start, especially in cooler regions.
The challenge is that hot peppers can be tricky to start from seed, as they need a lot of warmth and moisture, and even then seeds can fail to germinate. Buying seedlings or young plants from a nursery is always an option, though you won’t have as wide a variety to select from.
To start seeds indoors, plant them 1/4-inch deep in seed starting soil. Keep the pots in the warmest location possible, around 75° F, or use a heat mat like this to help. Keep the soil moist until the seeds germinate, which could take 14 days or more. Two weeks after the last frost date, start to harden off the seedlings. This means moving the plants outside to a sheltered spot where they can slowly acclimate. Then, after a few days, you can transplant them into the garden.
Where to Plant
Hot pepper plants need a location that gets six to eight hours of full sun per day. The soil must drain well so that no water will pool around the roots, and should have organic matter or compost worked in before the plants are added.
Burpee recommends covering the planting area with dark, plastic mulch for about a week before plants go in—this will warm up the soil, which will make your pepper plants very happy. Space the plants at least 12 inches apart.
How to Care for Hot Peppers
- Watering: Once your hot pepper plants are transplanted and settled, it’s important to keep the soil moist. Water them consistently through the summer, and use mulch around the base of plants to limit evaporation.
- Don’t overfertilize: Too much fertilizer on your hot pepper plants will greatly reduce the number of peppers they produce. Instead, amend the soil before planting with compost or organic material. Epsom salts also seem to help pepper plants and can be sprinkled over the soil or diluted in water and sprayed on the plants.
- Remove the first flowers: This may sound strange, but gardeners say pinching back the first set of flowers on hot pepper plants allows the plant to grow stronger, and set more fruit throughout the season.
- Check plants regularly: Though hot pepper plants are relatively easy to grow, beginning vegetable gardeners make the mistake of ignoring plants once they’re in the ground. Check your plants often for pests, signs of stress or disease, and to remove weeds.
Tools You’ll Need
Tips for Growing & Harvesting Hot Peppers
Keep kids and pets away
They’re hot peppers of course, so the oils in the peppers can burn skin and eyes, and will be very unpleasant for unsuspecting kids and animals. Plant your hot peppers in an area that children and pets won’t get into them, or place fencing around the plants. While the capsaicin in hot peppers isn’t lethal for pets, it can cause gastrointestinal issues, as well as being painful if eaten.
Label the plants
Hot peppers can be planted with other vegetables, flowers or herbs (as part of a lovely edible landscape). But be sure to label your pepper plants, so you and anyone else visiting your garden knows what’s what. It would be awful to reach for a sweet snacking pepper only to take a bite and realize (too late!) that it’s a habanero!
Harvest with gloves
The color of your peppers will tell you when you can harvest them. Many hot peppers can be harvested before they’re mature (still green). Or you can wait until peppers mature, which depending on the type is when they’re red, yellow, orange, purple or brown. Mature peppers can be strung into ristras and hung to dry.
To protect your skin from the hot pepper burn, wear gardening gloves to harvest and handle them. Don’t pull the peppers from the plants (this could tear and damage stems), instead cut them with scissors or gardening shears.
How to Get Super Spicy Hot Peppers
Hot peppers are already pretty spicy, but you may actually be able to make them even hotter.
One way is to hold back on watering the plants. And yes—we did just tell you that peppers need consistent watering! However, waiting longer between waterings, which stresses the plant, seems to increase the heat of peppers that are just beginning to set.
Another way to get hotter peppers is to leave them on the plants for as long as possible before harvesting. Fully mature peppers are much spicier than those picked when they’re still green. An example: jalapenos that are fully ripened and bright red are the key ingredient in fiery sriracha sauce.
Finally, put lots of space between your sweet pepper and hot pepper plants. Cross-pollination happens easily between the two, and gardeners have reported that hot peppers from cross-pollinated flowers are less spicy.
Fiery Stuffed Poblanos
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how these stuffed peppers were born. —Amber Massey, Coppell, Texas
Slow-Cooked Beef Burritos with Green Chiles
I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. —Sally Pahler, Palisade, Colorado
Jalapeno Mac and Cheese
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Chiles Rellenos Breakfast Bake
My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas
Fried Chicken and Pulled Pork Cornbread Poppers
These fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
Mexican Rice with Poached Eggs
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Shrimp Tostadas with Lime-Cilantro Sauce
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. — Leslie Kelley, Dorris, California
Green Chili Shredded Pork
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma
Ancho Garlic Steaks with Summer Salsa
The first time I tasted this, I was amazed how well the blueberries and watermelon went with the peppery steak. Use whatever fruits are in season so you can serve this anytime. —Veronica Callaghan, Glastonbury, Connecticut
Chunky Southwest Chili
What started out as a mild, basic chili has evolved over the years into a chili with a punch! —Shawn Barto, Winter Garden, Florida
Pressure-Cooker Beef Carnitas
I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.—Ann Piscitelli, Nokomis, Florida
Chorizo & Chipotle Stuffed Cabbage Cups
Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both nations. —Brenda Watts, Gaffney, South Carolina
Shredded Beef Burrito Filling
Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Stuffed Jalapeno Grilled Cheese
Not your ordinary grilled cheese, these sandwiches are all grown up! Made with a comforting combination of jalapenos, roasted garlic, cream cheese, bacon and provolone, they please just about all adults—and even adventurous kids! —Melissa Haines, Valparaiso, Indiana
Shredded Barbecue Chicken over Grits
There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah
White Bean & Chicken Enchilada Soup
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
Orange-Ancho Spiced Nuts
Get ready for a flavor adventure. These nuts offer a tasty combination of orange, ancho chili pepper and chocolate. The pepper gives a smoky taste. Increase it to add more warmth.—Leigh Doutt, Pueblo West, Colorado
Sausage with Jalapeno Potatoes
While we were in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat and potato lovers everywhere. —Rose Smith, Royalton, Illinois
Pressure-Cooker Caribbean Chipotle Pork Sliders
One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors are always a big hit. —Kadija Bridgewater, Boca Raton, Florida
Spicy Cowboy Chili
Toasting the peppers for this chili releases their earthy flavors – but do wear gloves when handling dried peppers and seeds. — Rachel Sprinkel, Hilo, Hawaii
Slow-Cooker Chorizo Breakfast Casserole
My kids ask for this hearty slow-cook casserole for breakfast and dinner. I’ve served it with white country gravy or salsa. It’s delightful either way. —Cindy Pruitt, Grove, Oklahoma
Spicy Sweet Potato & Chickpea Soup
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
Chipotle Chili Sloppy Joes
My husband didn't like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona
Slow-Cooker Pork Pozole
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Chicken Chiles Rellenos Casserole
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
Slow-Cooker Barbacoa
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
Jalapeno Popper Quesadillas
Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you’re too busy to cook. If you like recipes with heat, this one’s for you. —Rebecca Nisewonder, Richmond, Indiana
Chicago-Style Hot Giardiniera
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
Chiles Rellenos Quiche
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona
Taylor's Jalapeno Poppers
If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
Hearty Taco Chili
Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
Southwestern Shepherd's Pie
This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! —Suzette Jury, Keene, California
Mole Poblano
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
Marinated Steak & Pepper Fajitas
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Fiesta Corn and Beans
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania
Corn Bread with a Kick
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida
Smoky Peanut Butter Chili
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. —Nancy Heishman, Las Vegas, Nevada
Southwestern Turkey Bake
I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Chicken Mole Ole
You’ll get a kick out of this full-flavored southwestern favorite that requires a bit of prep time but is well worth it. —Johnna Johnson, Scottdale, Arizona
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
Tender Salsa Beef
This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. —Stacie Stamper, North Wilkesboro, North Carolina
Chipotle Focaccia with Garlic-Onion Topping
Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier—it's only a medium heat pepper—and some like it just the way it is. Add more if you crave the fire. —Frances "Kay" Bouma, Trail, British Columbia
Unstuffed Jalapeno Popper Burgers
This sassy, grown-up burger has a little bit of bite and a whole lot of flavor! Our taste panel couldn’t stop eating this knife-and-fork sandwich. —Taste of Home Test Kitchen
Smoky Grilled Corn Salsa
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
Carnitas with Orzo and Peppers in Red Mole Sauce
Here's a tasty way to stretch your grocery dollar. Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food. —Kari Wheaton, South Beloit, Illinois
Chiles Rellenos
Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico
Land of Enchantment Posole
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico
Chili Tamale Pie
This is a crowd pleasing potluck dish that's easy to prepare. A little heat, a little sweet, and a big time authentic southwestern flavor. There is no substitute for fresh ground chili. A small food processor on high speed may be used to grind chilies and cumin or use a dedicated coffee grinder for fresh spices (a great $15 investment for fresh spices anytime - your pallet will thank you)!—Ralph Stamm, Dayton, Ohio
Fast Refried Bean Soup
This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. —Darlene Brenden, Salem, Oregon
Smoky Jalapenos
When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, IowaThe post How to Grow Hot Peppers appeared first on Taste of Home.
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