Red Habanero Pepper
(aka Lucifer’s Dream) Caribbean favorite many times hotter than the jalapeño. Three-foot tall plants produce enormous yields of small rippled peppers with a characteristic fruity flavor and aroma.
- 90-100 days from transplant
- Small, rippled, bright red fruits
- Plants grow to 3 feet
- Very hot pepper
- Enormous yields
This variety works for:
This pepper is: EXTREMELY HOT (a little goes a long way)
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. 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
Toughest pepper plant I’ve ever seen. Enormous producer!
Tough and resilient pepper plant that produces an enormous amount of peppers.
I wintered it in my basement with a small LED. Not looking well but grew into a larger plant producing 4 times the amount of peppers.
Freezing two gallon freezer bags loosely full of peppers a week.
An amazing grower!
I read the other review about this plant being an amazing producer and, therefore, I purchased and grew them in 2023. I can indeed confirm that this is an amazing producer and the plants themselves were large and bountiful! I think that I got 4-5 lbs off of just one plant over the growing season. I will be growing these for as long as I am able. This plant kept me in habaneros all growing season. Once they started to mature, I would go out each morning and harvest what I wanted for the day, by the end, I had plenty of peppers to ferment for sauce.