Hot Fish Pepper
- Open pollinated. Heirloom. 80 days.
- Hot Fish Pepper plants have striking green and white variegated foliage.
- Pendant 2”-3” peppers change from cream with green stripes, to orange with buff stripes to all red when fully ripened.
- An African American heirloom growing to 2 feet. Once widely used in the oyster and crab houses along the Chesapeake Bay of Maryland and Pennsylvania. The young, mostly white fruit were dried and used as a hot white paprika to flavor cream sauces and fish soups.
- Without our recent heirloom renaissance this variety would have likely continued to gradually disappear. The unique color, cultural history and bold, hot crunch and flavor are something every hot pepper lover will enjoy experiencing.
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.