Pepper - Garden Salsa
Produces high yields of thick-walled, medium hot, 8-9" by 1" peppers. Fruits turn from green to red. Great for making homemade salsa and hot sauce. Can also be used in soups, stir-fry or roasted. Excellent for canning. High disease resistance makes them a great garden choice. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.
Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system. Do not allow pepper plants to wilt; this can stress your plants, reducing yields. A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.
Harvest -- Fruits will ripen from green to red and can be harvested at any point. HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.
Scoville Units -- 3,000 to 4,000
Spacing -- 18 - 30" apart
Exposure -- Full Sun
Mature Size -- 73 days
Feature -- Mildly Hot
Heirloom Variety -- No
Kid-Friendly -- No
Container Friendly -- No
Soil pH -- 6.0 to 6.5
Time to plant -- After danger of frost has passed and temperatures warm
Fertilizer -- Wait until the plants bloom before using fertilizer. Apply 5-10-10 at the recommended rate for pepper plants. Do not over-fertilize and use a low nitrogen mix unless soil test indicates lack of nitrogen.
Pests to avoid -- Aphids, cutworms, tomato hornworm, whiteflies, spider mites
Companions -- Tomatoes, carrots, onion, basil, parsley, marjoram, oregano, petunias, geraniums and rosemary
Avoid planting by -- Fennel, beans and cabbage family (especially kohlrabi)