Maule's Red Hot Pepper
Introduced in 1903 by the William Henry Maule seed company of Philadelphia. Vivid red 10" long cayenne-type peppers are great for hot sauce or dried red pepper flakes. High yielding plants produce well even in northern areas.
- 80 days from transplant
- ±4,200 seeds/oz
- Fruits grow to 10 inches
- Hot pepper
- Fruits mature from green to vivid red
- Good production even in northern areas
This variety works for:
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 dries down nicely for red pepper flakes.
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
Ratings & Reviews
Our go to pepper for sauce
We have grown these peppers for years! It's our go to pepper for homemade hot sauce. The plants grow sturdy. Very good producers.
Excellent Hot Pepper
Excellent, hardy, and heavy bearing, even in NW Montana. Copious amounts of long, shiny red peppers with a surprising amount of heat. Wear gloves when cutting these! The seeds themselves are extremely hot. I planted only 12 plants and they produced so many that I had plenty for salsa, pepper jelly, and was able to give away so many to others. I saved my seeds and will definitely plant again!