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habanero orange peppers

Habanero Orange Mini Pepper

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Market price: $3.99
Our price: $2.49
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SKU185541
SKU1855412
SKU185543
SKU18554123
SKU185541234

Quantity 194 item(s) available
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Capsicum chinense
Habanero Orange Mini Pepper Seed (105 days)

200,000 Scoville heat units (Jalapeno ~2,500 Scoville units)

Very rare. 

Similar to it's cousin from the Carribean, the Habanero Orange Mini is native to the Yucatan.

Plants grow to be about 36 inches tall, with fruit that is tapered, lantern-shaped,  and grows to be about 1 x 1.5 inch pods.

Thick wrinkled light-green flesh ripens to a lovely golden-orange. The seed can be slow to germinate, so make sure to give it similar conditions to it's native land. Such as growing in warm moist conditions.

This may be a Caribbean favorite used in sauces, but for those unfamiliar with the power of Habanero, please be careful and use in moderation.

 

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

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.

 

HOT PICKLED PEPPERS RECIPE
 
Ingredients:
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
 
Directions:
 
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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