Beaver Dam Hot Pepper
- 60 days green - 80 days red.
- Moderately spicy, 6” long tapered fruits are good stuffed, pickled, fresh and tangy salsa.
- Brought from Hungary to Beaver Dam Wisconsin in 1912 by the Joe Hussu this fine heirloom nearly disappeared until Seed Savers members began sharing seed.
- Now on the slow Foods Ark of Taste Beaver Dam Hot Pepper it is becoming recognized for excellent flavor, versatility, crunchy texture and mild flavor when seeds are removed. Fruits mature from lime green to red
Planting Directions: Sow seed indoors 8 weeks before last frost. Plant seed ¼” deep in sterile seed mix and maintain soil temperature of 65° to 95° with 85° optimum for germination. Germinates in 5 to 14 days. Transplant when first set of true leaves appear. Fertilize regularly and provide at least 12 hours of light per day. Transplant into garden when soil temperatures are 70°-85° in soil enriched with rich compost or a general purpose fertilizer. Space plant 12” apart and water moderately and evenly until peppers form. Reduce water as peppers mature. Peppers need warmth to grow so do not rush transplanting into the garden.