Long, tapered, medium-thick peppers are pungent. Green fruits turn deep red when ripe. Use fresh or dried. Harvest starts 77 days after plants are set out. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice.
Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
How to Grow Peppers
To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
Harvesting Hot Peppers
Pick the fruits when they are the proper size and color for the cultivar. Break or cut off
the fruit with a bit of stem attached. Hot peppers can be dried and strung together for handy
kitchen use. These peppers add zest, magical flavor and heat to numerous dishes. Most can be
used red or green--fresh, cooked or dried. Always use rubber gloves when preparing hot peppers,
as they can burn cuts on your hands.