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Non-GMO
Easy to Grow
Heirloom

Serrano (Tampiqueno) Mexican Chile Pepper

Quick Facts:

  • Popular Mexican Chile Pepper
  • Originates from mountains of Central Mexico
  • Ripens green to red with a medium heat level
  • Commonly used in salsas and sauces
  • Medium heat level; Approx. 10,000 SVU

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Quantity: Packet (25 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Serrano (Tampiqueno) Mexican Chile Pepper

More about Serrano (Tampiqueno)

Capsicum annuum

Translating to "highlander" or "of the mountain", Serrano is a popular chili pepper originating from the mountainous region that spans the Mexican states of Hidalgo and Pueblo.  Vigorous 24 to 36-inch plants produces basketsful of 2-inch green peppers that eventually ripen to red.  A popular pepper for salsas, sauces, pickling and drying, the Serrano pepper's medium-hot heat level gives it a plethora of uses in the kitchen.  With an average of 10,000 Scoville, Serrano peppers are ideal for those who aren't yet ready to jump into a sea of fire, but want to do more than dip a toe in.  Harvests begin approximately 75 days from transplant.  Each packet contains a minimum of 25 seeds.

 

Capsicum annuum

Translating to "highlander" or "of the mountain", Serrano is a popular chili pepper originating from the mountainous region that spans the Mexican states of Hidalgo and Pueblo.  Vigorous 24 to 36-inch plants produces basketsful of 2-inch green peppers that eventually ripen to red.  A popular pepper for salsas, sauces, pickling and drying, the Serrano pepper's medium-hot heat level gives it a plethora of uses in the kitchen.  With an average of 10,000 Scovill... read more

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Capsicum annuum

Translating to "highlander" or "of the mountain", Serrano is a popular chili pepper originating from the mountainous region that spans the Mexican states of Hidalgo and Pueblo.  Vigorous 24 to 36-inch plants produces basketsful of 2-inch green peppers that eventually ripen to red.  A popular pepper for salsas, sauces, pickling and drying, the Serrano pepper's medium-hot heat level gives it a plethora of uses in the kitchen.  With an average of 10,000 Scoville, Serrano peppers are ideal for those who aren't yet ready to jump into a sea of fire, but want to do more than dip a toe in.  Harvests begin approximately 75 days from transplant.  Each packet contains a minimum of 25 seeds.

 

Boy holding slice of watermelon
Kids eating watermelon

How to Grow Chile Peppers

Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a grower's heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. Super hot chiles can take up to a month to germinate. Be sure to keep the soil moist, but not soggy, until germination has occurred. Placing a plastic dome over the trays will eliminate a need for frequent watering during the germination period.

After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

Insect Pests

Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with an insecticidal soap solution.

Diseases & Other Problems

To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

Peppers can be harvested at any time but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days. Alternatively, they can be dried by hanging them or placing them on a screen or basket in a warm, well-ventilated location until completely dry.

CONSIDERATIONS:

Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

HARVESTING SEED:

Harvest mature, disease-free fruit that have developed their final color. Cut open fruit and use a gloved hand to remove the seed. Dry on a coffee filter or paper towel. Store in an airtight container until ready to use.

Note: We have noticed that pepper juice can leach through gloves. It is wise to double up if you are processing a large number of peppers or superhot chiles.

SEED LONGETIVITY:

Pepper seeds will remain viable for three years when stored under ideal conditions.

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