Description

'Serrano' peppers are a must-have for any dish that needs a spicy kick. Known for their distinctive flavor, these medium-hot peppers range from 10,000 to 20,000 Scoville heat units. Perfect for fresh salsa, like our mango-serrano pico de gallo, or a zesty twist on dressings, such as cilantro-serrano. These prolific plants will produce an abundance of peppers, which turn from green to red when fully ripe. They thrive in containers and garden beds, growing up to 36″ tall and 24″ wide, offering a crisp, thick-fleshed texture that adds bold flavor to any meal.

Botanical Name: Capsicum annuum
Days to Maturity: 75–90 days from transplanting
Family: Solanaceae
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 24″–36″ tall, 18″–24″ wide
Variety Information: 2″–3″ long, thick-fleshed, slender, crisp pepper turning from green to red when fully ripe. 'Serrano' is a medium-hot to hot chile at 10,000–20,000 Scoville heat units.
Attributes: Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼”
Seed Spacing: Start indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″ – 24″ apart outside

Harvesting: Serranos may be harvested either green or red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.

This packet sows up to 74 plants when started indoors. 75 seeds in packet.