Hot Pequin Pepper Seeds

Sow Pequin Pepper seeds indoors 6–8 weeks before your last frost date. Press seeds ¼ inch deep into moist seed-starting mix and keep soil temperature between 70–85°F throughout germination. With consistent bottom heat, seeds sprout in 7–10 days, so you can add a heat mat under the seed tray. Without underneath heat, germination can last more than three weeks or fail entirely. Once seedlings have their first true leaves, pot them up individually. Before moving seedlings outside, harden them off over 7–10 days to prevent transplant shock.

Hot Pequin Pepper needs full sun, at least 6 hours of direct light daily. In the hottest climates, afternoon shade prevents stress without crop loss. Soil should be loose and well-draining; sandy loam with pH around 6.5 works well. Add compost before planting, but don't add too much nitrogen, as it pushes leaf growth at the expense of fruit. Water regularly while the plant is getting established, then back off. Once roots are settled, this variety handles dry spells without much complaint, but waterlogged soil will cause root rot.

Space Pequin Pepper plants 12–24 inches apart and mulch around the base to hold moisture and keep weeds down through dry periods. Prune any crowded branches in the center of the plant to improve airflow. Harvest fruits when they've turned fully red and feel firm; green fruits are edible but flavor is not fully developed. Pick regularly throughout the season, since the plant sets more fruit when you keep harvesting. Dry the peppers on a screen or hang them in small bunches in a warm and airy place.