Pepper-Hot – Hungarian Hot Wax

A dependable and productive yellow hot pepper. with 5 1/2 inches long and 1 1/2 inch wide waxy fruits that taper at the point. An early and prolific pepper, it is spicy with out being too hot. Good for stuffing and roasting. Add to stews, soups, and salads for a spicy and colorful element. Use fresh, dried, or cooked in a wide range of recipes. It is also often pickled. It has 5,000 to 15,000 scoville heat units. Vigorous habit. An early pepper variety with wonderful sweet flavor and moderate heat. Ripens from pale yellow to deep golden orange to cherry red. Can be harvested at all stages for a colorful display and pretty pickled peppers. Widely adapted. A good choice!
Sowing: Sow inside 1/4 of an inch deep 8 weeks prior to transplanting outside. Keep moist during germination. Planting or transplanting in 2 inch containers will produce larger plants with better roots. Harden off young plants. Transplant outside after last frost when the weather and soil is warm. Ideally seedlings will have buds but no open flowers.
Germination: 7-14 days Spacing: 12-18 inches apart. Row spacing: 18-24 inches apart Days to maturity: 58 days to pale yellow and 83 days to red Moisture: Moderate Soil: Well drained fertile soil with abundant phosphorus and calcium is best. Height: 3-5 feet Light: Full sun
Information: Harvest regularly for maximum yield. Mulching is recommended to preserve moisture and help reduce weeds. Feed lightly every 4 weeks. Cannot tolerate frost. Red fruits are fully ripe.
Capsicum annuum