Challeano Pepper

A Seed Savers Exchange staff favorite! Finger-sized fruit ripen from pale yellow-green to reddish-pink and taste delightfully fruity with light citrus and berry overtones, yet are very hot. Juicy peppers have a crisp and crunchy texture and reach 3-4"" long when ripe. Elongate, pendant fruit have a semi-wrinkled skin and pointed blossom end. Erect plants grow 2-3' tall and produce light-green leaves and stems, light-purple nodes, and white flowers with yellow spots. Highly productive, this pepper matures mid- to late-season. It was donated to Seed Savers Exchange in 1996 by Darrell Kellogg, who obtained it in 1987 from Bishop Nursery in Oregon.

• 90 days from transplant
• Organic
• SSE staff favorite is highly productive
• Fruits grow to 3 to 4 inches long
• Juicy and very crunchy
• Very hot with pleasant berry and citrus flavors

This variety works for:

• Fresh eating
• Roasting
• Salsa
• Pickling
• Drying

This pepper is: HOT

Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

Try adding this pepper to salsa recipes. It has a citrus, spicy flavor that is best enjoyed when the immature peppers are less than 3 inches long.

You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

• Start Indoors: 8 weeks before last frost
• Germination: 14 Days
• Plant Outdoors: 12-24” Apart
• Light: Full Sun