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Giant Ristra Pepper F1 Hybrid

Market price: $3.99
Our price: $2.75
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Quantity 200 item(s) available
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Giant Ristra Pepper F1 Hybrid

Capsicum annuum, F1

Packet contains ~25 seeds

This big, red, hot (30,000-50,000 scoville units) pepper is wonderful fresh, and gorgeous when dried and strung in bunches, for which it is named.  

Fruits are 6-7 inches long and horn-shaped, similar to Cheyenne or Suhuaro F1.

Giant Ristra's selection as a 2014 AAS Vegetable Award Winner means this is a high quality and easy-to-grow pepper that produces consistently in a range of environments.  

The bushy, dark-green, plants are well suited to containers.   

Sun: Full

Water: Dry to moderate

Days to harvest: 110 (from seed), 80 (from transplant)

Fruit per plant: 12-15 ~4-ounce peppers

Plant height: 24+ inches (typically only requires staking with above average fruit set)

Plant spread: 15-18 inches

Resistance/Tolerance: TMV



Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develop best if kept happy.

Only transplant after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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