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Pepper, Hot, Diablito

Short Description

Flame-thrower Hot! A Thai pepper that came to us by way of Portugal.

Full Description

Some like hot—and some like it really hot. For these heat-seeking gourmets, ‘Diablito’ is the pepper of choice. A Thai pepper that came to us by way of Portugal, the 2” long ruby-red fruit works diabolically well in a stir-fry or lending piquant flame-throwing commoción to Mexican dishes. Conical 2” long pepper is excellent for fresh use and dried.
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Item#: 51905A
Order: 1 Pkt. (20 seeds)
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$5.95
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Item#: 22352
Order: 3 Plants
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$16.95
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

80-90 days

Fruit Size The average size of the fruit produced by this product.

2-3 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

20-25 inches

Height The typical height of this product at maturity.

20-25 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Indoor Sow

Plant Shipping Information

Plants ship in Spring in proper planting time (click for schedule)

Restrictions:

Item 22352 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
See all Burpee plant shipping restrictions for your state

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Video

Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
Watch video
Planting and Growing Peppers
Pepper fanciers can be among the most fanatical of vegetables gardeners. See how easy it is to plant and grow both sweet and hot peppers.
Watch video

How to Sow and Plant

  • 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.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • 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.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet inches apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use the plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Days To Maturity
80-90 days
Fruit Size
2-3 inches
Sun
Full Sun
Spread
20-25 inches
Height
20-25 inches
Sow Method
Indoor Sow
Planting Time
Spring
Sow Time
8-12 weeks BLF
Thin
24 inches
Life Cycle
Annual
Pepper, Hot, Diablito is rated 4.5714 out of 5 by 7.
Rated 5 out of 5 by from Surprise! Grew these last season (2015) along with Biker Billy. I agree with the other reviewers, these are not flame thrower hot. But the plants were prolific and the peppers ripened quickly to a gorgeous red! They were also tasty and had just enough heat for dishes that you wanted to spark up! They were a great addition to salads and omelets. I would add them in dishes with the Biker Billy peppers for heat and the diablito peppers for color. When frost threatened, I threw a frost blanket over all my peppers and they continued to produce until a hard freeze threatened. Then i picked all the remaining peppers (not a few) chopped them up and froze them. I will order these again for the 2016 season
Date published: 2016-02-20
Rated 3 out of 5 by from Very mild "hot" pepper I grow Biker Billy along with these Diabolito. Biker Billy is SO MUCH hotter than these, yet they both have a 3 flame rating in the Burpee magazine. Maybe these warrant a 1 flame, maybe. They are very tasty and the red color is pretty. But if you are looking for a HOT pepper, choose Biker Billy instead.
Date published: 2015-03-03
Rated 4 out of 5 by from Great, but not a big producer I grew these in containers. They got pretty tall, and I'll probably stake them next year. Not a lot of production, and fairly slow to ripen. Beautiful little peppers, though, with virtually ALL of the heat concentrated in the seeds and pith; if you clean them out, the remainder is practically a sweet pepper.
Date published: 2014-10-30
Rated 5 out of 5 by from Very productive and tasty It was a cool, short summer here and peppers did not generally do well, but Diablito put out a profusion of tasty peppers. Many of my other peppers were slow to ripen and stopped altogether in September, but Diablito just kept churning them out and I just picked about a dozen red ones here in October as we are getting our first frost. Not all that spicy, probably due to cool temps, but still nice in my Asian stir fries.
Date published: 2014-10-04
Rated 5 out of 5 by from A nice addition to the garden we like a lot of color and size in the garden and the diablito fits the bill. It adds a rich dark red to salads and looks great pickled as well.
Date published: 2014-09-21
Rated 5 out of 5 by from Love these !!! Ordered my Diablito seeds in January along with my varying Tomato Seeds--started them in a sunny area in my house--then put them in the garden in May. We like our cooking hot, and have been enjoying these since early July. They go great in Omlets, and will spice up a Pork or Chicken dish perfectly ! In salsas they are fabulous.
Date published: 2014-09-10
Rated 5 out of 5 by from Diablito - Highly Recommended! Extremely bountiful crop. Absolutely beautiful pepper. Very tasty! Easy to grow from seed.
Date published: 2014-09-06
  • 2016-05-02T07:09CST
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