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
• Organic
• Waxy fruits ripen from yellow to red
• Medium hot pepper
• Fruits grow to 3 inches
• Great for canning and pickling

This variety works for:

• Salsa
• Pickling
• Drying

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