Description

There is a reason you see so many recipes using ‘Serrano’ peppers; they have the distinctive, spicy flavor required for many dishes. Try our mango-serrano pico de gallo to liven up grilled fish, or our cilantro-serrano dressing for a different twist on salad. Prolific plants will be dripping with hot peppers. 10,000-20,000 Scoville heat units (medium-hot to hot).

Days to Maturity:80 days from transplanting

Family:Solanaceae, Nightshade family, includes tomatoes, potatoes, petunias, nicotiana, Chinese lantern, and eggplant.

Native:Americas

Hardiness:Frost-sensitive perennial grown as an annual

Exposure:Full sun.

Plant Dimensions:24″36″ tall

Variety Info:Narrow, cylindrical pods up to 10″ long by 1″ wide; dark green maturing to dark brown. ‘Pasilla Bajio’ is a mild pepper at 1,0002,000 Scoville heat units.

When to Sow Outside:For mild climates only: 2 to 4 weeks after your average last frost date, when soil temperature is at least 70F.

When to Start Inside:RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 7090F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70F, and nighttime temperatures are at least 55F. Mild Climates: Can also sow in late summer for fall/winter crop.

Days to Emerge:10 25 days

Seed Depth:“

Seed Spacing:Start indoors

Row Spacing:24″ 36″

Thinning:Start indoors, plant seedlings 18″ 24″ apart outside

Harvesting:Harvest when 6″10″ long and when peppers are dark brown. 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.

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Would you prefer to shop in-store? We have six locations located in Tulsa, Broken Arrow, and Owasso Oklahoma.