Rooster Spur Pepper
Rare variety from Seed Savers Exchange member Virgil T. Ainsworth of Laurel, Mississippi. Grown in his family for more than 100 years. Two-inch long, tapered, fire engine red peppers borne erect on 2' plants. Traditionally used to make Rooster Pepper Sausage. Also excellent dried and ground for chili powder. Ideal for container growing.
- 95 days from transplant
- Tapered fruits grow to 2 inches
- Plants grow to 2 feet
- Excellent dried and ground for chili powder
- Hot pepper
This variety works for:
- Fresh eating
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. This variety was traditionally used to make "Rooster Pepper Sausage" and is also good for drying and grinding into chili powder.
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
Spicy with a classic heat perfect for chilè.
Nice, medium hot.
I've had excellent luck growing these in 3-5 gallon containers in a hot, concrete "backyard" in New York City. Good, hardy plants.