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Pepper, Hot, Salsa Delight Hybrid

Short Description

Just enough heat to add interest to your favorite salsa recipe.

Full Description

This narrow cayenne type (7" x 1/2") has just enough heat to tantalize. It has excellent disease resistance and is ready to harvest in 70 days from transplanting out in the garden. Start indoors 8-10 weeks before last frost. Space plants 18-24" apart.
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Item#: 26326
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Pepper, Hot, Salsa Delight Hybrid
Pepper, Hot, Salsa Delight Hybrid, , large
Item #: 26326
3 Plants
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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.

70 days

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

7 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.

16 inches

Height The typical height of this product at maturity.

18-24 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

Shipping Information

Restrictions:

Item 26326 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
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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 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 a 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
70 days
Fruit Size
7 inches
Sun
Full Sun
Spread
16 inches
Height
18-24 inches
Sow Method
Indoor Sow
Planting Time
Spring
Sow Time
8-12 weeks BLF
Thin
24 inches
Life Cycle
Annual
Pepper, Hot, Salsa Delight Hybrid is rated 4.625 out of 5 by 8.
Rated 5 out of 5 by from Great Suprise This plant produces massive amounts of peppers. I have been growing them for several years now and they always produce bunches of long beautiful peppers. Once they start flowering they have approx. 95% set rate. The will keep producing right up until it freezes. I use these in my salsa. I roast them on the grill and they are awesome! One thing though is that they can get pretty hot. I cannot eat hot peppers, so they are hot to me.But even my family who are hot pepper lovers say they are pretty hot. But they may not be hot to someone who is used to eating really hot peppers. The heat is comparable to a serrano or jalapeno.
Date published: 2012-01-06
Rated 5 out of 5 by from early, prolific, and long-lasting pepper Of all the pepper varieties we planted this year, the Salsa Delight was the most prolific. Along with the Gypsy Pepper, it began producing before the others, and yielded huge amounts. It also kept producing right up until the first hard freeze. So it gave us peppers longer than any other kind of pepper plant. Will definitely do this one again next year.
Date published: 2011-11-20
Rated 5 out of 5 by from All aorund great performer This one wont let you down. Very vigorous from seed on, mine have outgrown every other pepper plant in the garden. Lots and lots of VERY HOT peppers. Excellent green in salsas of all types. I have staked my plants, but they are so heavily burdened with peppers they slowly pull themselves over to one side or another. I use one for every 4-5 romas to make a hot garden salsa. They look just like the picture!
Date published: 2011-07-24
Rated 3 out of 5 by from Huge Yield This pepper did not disappoint. Not the best flavor and kind of bland.
Date published: 2011-05-25
Rated 5 out of 5 by from Perfect Salsa Pepper! What a lovely pepper! The plants are sturdy and lush, multiple fruits and blossoms. Picked my first ones already and waiting for my tomatoes to make salsa! I will definitely grow these again!
Date published: 2010-07-26
Rated 5 out of 5 by from one of the best pepper I started from the seed on September 2008 in South Florida, I transferred it to my vegetable garden end of October, start harvesting end of December, I get an average of 2 great tasting pepper a day, average size of the pepper is four inch, and the largest I got is 6 inches in.. It is very flavorful with mild heat consistency; the plant is about 1.5 feet tall now. It is a great all-around pepper. I use liquid fertilizer once a week with miracle-grow (I alternate between tomato fertilizer and bloom booster). The plants does not get the required 6 hours of direct sun, it gets about 4 hours of sun. It has a very good shelf life. Great for sandwich and salad
Date published: 2009-04-07
Rated 4 out of 5 by from great at first, but oh boy! This may be because I'm not used to growing hot peppers (this is the first season I've done so), but... Early in the season, Salsa Delight was wonderful! Just enough heat to be interesting, but not enough to burn. I could handle the peppers like they were bell peppers. It was great. And you can't beat how prolific these were, and they seem to be very insect resistant. Never had a problem with bugs. I use organic methods of pest control, and I never had to treat these pepper plants. One plant would produce up to 5 - 10 peppers a week. But this last week or so (the end of July), some of the peppers have started turning red, when they were only green before. I thought this was perhaps because they were left on the plants a little longer or because the outside temperature has gone up. But apparently, the temperature of the peppers has gone up too. I was sauting a few today, which were picked about a week ago and have been sitting in our 'fridge, and just breathing the air over the pan in the kitchen got capsicum in my mouth, burning my soft pallet and throat a little bit. I removed the pan from the heat, got a small piece of pepper and tasted it, and it took a good twenty minutes of rinsing with sugar water to make the burn go away. My fingers even now are stinging, and it's been hours. I had removed the seeds and spines, and there was no other seasoning in the pan, except salt, but still the peppers were extremely hot. I've had milder jalapenos. There were no other hot peppers planted in the garden, nor are there any neighboring gardens with hot peppers to cause cross-pollination with a hotter variety. I have no idea what happened with these, but be warned that these could be very, very hot, despite the mild heat rating on Burpee's scale. Still, they were very good earlier in the year.
Date published: 2006-08-02
Rated 5 out of 5 by from My favorite Pepper I put out 48 pepper plants last year, 16 of them were these. I didn't start the seedlings till May 15th, put them in the garden about mid July. A few of them struggled after transplanting but they all survived and produced very well. Besides being great in salsa my Wife has used them in Stroganof, Chilli, 15 Bean Soup, Stir Fry, etc. These peppers can transform a good dish into one you can't stop eating.
Date published: 2006-01-31
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