The yellow Santa Fe Grande Pepper ripens in 78 days, changing color from yellow to orange and after red! Its hot taste is 5000 Scoville units!
Popular in the Southwestern United States, the Santa Fe Grande hot pepper was introduced to gardeners by Peto Seeds in 1965.
The variety is resistant to the tobacco mosaic virus.
How to Grow Santa Fe Grande Pepper:
- Sowing: Start Santa Fe Grande hot pepper seeds internally about 8 weeks before the last expected spring frost. Sow seeds 1/4″ deep using peat pots for planting. Before germination, the soil temperature should be 80-85 degrees F. Provide sunlight for 12-16 hours a day and harden the seedlings for several hours a day. With an outside temperature of 60-65 degrees F during the day and at least 50 degrees F at night, transplant the seedlings 12-16″ apart. Caloro Pepper is also suitable for container or garden growing.
- Plant Spacing: 12-24” in rows; 14-16″ in raised beds.
- Growing of Santa Fe Grande Pepper: The soil must be uniformly moist for a successful and fertile crop, free from weeds. Mulching may be needed. Provide shade to prevent the plants from withering in the scorching sun and heat. Caloro Peppers are ideal for short-season conditions.
- Soil Requirements for Santa Fe Grande Pepper: Moist, well-drained loamy soil; slightly acidic to neutral pH.
- Santa Fe Grande Pepper Days to Germination: 7-14 days.
- Light Preference of Santa Fe Grande Pepper: Full sun, at least 8 hours of direct sunlight.
- How and When to Harvest Santa Fe Grande Pepper: Harvest hot peppers as you need. Remember, the longer the pepper ripens on the vine, the hotter it becomes. Full ripening of the pepper stops further growth, and the collection of green peppers lengthens the growing season. It wоuld be best if you used a sharp knife or scissors to pick the peppers. Caloro peppers are equally healthy to eat fresh and pickled.
- Santa Fe Grande Pepper Seeds Days to Maturity: up to 80 days
- Santa Fe Grande Pepper Seed Saving: Peppers tend to cross-pollinate with other peppers, so isolate them to maintain genetic purity. Cut ripe peppers in half and remove seeds. Dry the seeds for two weeks—store seeds in a cool, dry place for up to two years.
- Latin Name: Capsicum annuum
- Type: Open Pollinated, Heirloom, Hot Pepper, Warm Season
- USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12
- Seeds per Ounce: 4,000
- Planting Method: From Transplant
- Sunlight: Full Sun
- Height: 30 Inches
- Color: Red, Green