Wenk's Yellow Hots Pepper
Three-inch long wax peppers with thick walls, ripen from yellow to bright orange then red. Grown by the late Eris Wenk, one of the last large truck farmers in Albuquerque’s South Valley. A great variety for canning and pickling.
- 80 days from transplant
- Waxy fruits ripen from yellow to red
- Medium hot pepper
- Fruits grow to 3 inches
- Great for canning and pickling
This variety works for:
This pepper is: MEDIUM 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.
You can 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
Was so excited to try these. Seeds did great got 1 set of true leaves. Hardened off for 2 weeks, planted and then no growth at all
Seed Savers Response: Hi Kate, I’m sorry to hear this variety didn’t do well in your garden. Please reach out to our customer service team for variety and planting suggestions and tips.
by Aaron B
We've grown these for the last couple of years and they've been a great producer with nice heat and interesting color. These were the earliest hot peppers to produce for us this year too!
All around great medium heat pepper.
We've grown these the past four years. We love them, for their growth, production, coloration, and heat. Will buy again.