Pequin Pepper Seeds

Pequin Pepper Seeds

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SKU17314

Market price: $3.89
Our price: $2.99
Quantity 288 item(s) available
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Capsicum annuum

Pequin Pepper Seeds ( 100 days)

.25 grams per seed package/Seed Package Contains Approx. 30-45 heirloom pepper seeds.

 

Pequin peppers are originally believed to have come from Mexico long ago. 

They are a tiny Chile at only 1" long, but don't let that fool you they pack a punch! 

A wallop is more like it.  Pequin is 50,000+ on the Scoville Heat Unit Scale. 

Plants are semi-annual in areas without hard freezes. 

Pequin peppers can grow 4' tall.

Peppers change from green, to orange and finally red.

Very closely related to the wild Tepin Chile. 

Used in Mexico to create spicy dishes.

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 develope best if kept happy.

Only transplante 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 - not letting the vegetable seeds dry out prematurely or overwatering and possibly having 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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