Three-inch long wax peppers with thick walls, ripen from yellow to bright orange then red. Grown by the late Eris Wenk, one of the last large truck farmers in Albuquerques South Valley. A great variety for canning and pickling.
80 days from transplant
Organic
Waxy fruits ripen from yellow to red
Medium hot pepper
Fruits grow to 3 inches
Great for canning and pickling
This variety works for:
Salsa
Pickling
Drying
This pepper is:MEDIUM HOT
Wear rubber gloves when processing hot peppers anddo nottouch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.
You can try making your own hot sauce with these peppers. Saut them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.
Instructions– Sow seeds indoorsdeep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
