Chile de Arbol

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IMG_7475.JPG
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Chile de Arbol

3.99

Translates to tree chile due to its growing habit which, like the Maui purple pepper, grow to large heights in warm climates.

Oddly, I have gotten different types of fruit arrangement from the same batch of seeds, but its essentially the same chile. These are originally from a farmer in Oaxaca, Mexico and I suspect they may be a landrace saved for its diversity.

Excellent gourmet drying peppers that are easy to convert to the dried form. Fruits tart out green and turn red. Scoville between 15,000 - 30,000.

Grown at Invincible Summer Farms, Southold, NY

 

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Pepper

Packet plants 15 ft row (30 seeds)

4-6 week plants are set into the garden in May after the soil warms.  Peppers are a tropical crop and needs warmth.   A dozen plants will produce plenty of fruit from mid July until frost if the soil is rich and the irrigation is provided when the ground is dry.  Plants are usually spaced 1-2 ft apart.

Start seed indoors in a flat or pots.  Seeds are planted an inch apart. The seed needs 70°F temperature to germinate. Once germinated, seedlings need plenty of direct sunlight.  A windowsill with a south exposure is good,  a greenhouse is better.  Make sure that seedlings do not become leggy and weak which happens if there is too little light.  Try setting them outside for a few hours a day when temperatures are above 50°F if you experience this problem.

For saving seed, at the end of the summer allow the fruit to develop to full size and then over ripen. Usually there is a change in color from green to red, orange or yellow.  The nice thing about saving pepper seed is that you remove the central placenta or core and you eat the pepper.   Wash the seed from the core and dry on newspaper, a screen or in a strainer for a few days.  Use caution when processing hot peppers for seed since you may transfer the capsicum from your fingers to your eyes.