How to grow Chili Pepper

Where to plant

Chilies need full sun, warmth and fertile, well drained soil. On sandy soils, add plenty of organic matter. Plant out only after the last frost once the soil has warmed to at least 60°F (16°C). UF/IFAS notes hot peppers keep producing even as temperatures and humidity climb, unlike many vegetables.

In North and Central Florida, the Gulf South, Texas and the desert, plant in late winter or spring after frost, and again in midsummer for a fall crop. South Florida plants from late summer through winter, and plants there can be kept going for more than a year. California plants from March to July. Across the North, plant out in late May or June, and use black plastic mulch and row covers for an earlier start; hot types such as habanero need the longest, warmest season.

Choosing a variety

Heat is measured in Scoville units: Anaheims and jalapeños are about 1,000 to 10,000, cayenne about 50,000 and habaneros up to about 250,000 or more. UF/IFAS suggests Cherry Bomb, Hungarian Hot Wax, Big Chile II, NuMex, Ancho, Thai, Anaheim, Long Cayenne, Habanero and Caribbean Red Habanero for Florida gardens, and Early Jalapeño or Jalapeño M for jalapeños. The datil, very hot and fruity, has been grown in Northeast Florida since St. Augustine's Minorcan community popularized it in the 1700s. Utah State lists Early Jalapeño, Anaheim, Ancho, Serrano, Long Thin Cayenne and NuMex Big Jim among good hot peppers for colder areas.

How to plant

1. Start seed indoors 8 to 10 weeks before planting out. Germinate at about 80°F, then grow seedlings at 65 to 75°F under bright light.
2. Harden off stocky transplants and plant them out after the last frost, about 18 inches (45 cm) apart.
3. Pick off any flowers or fruit at planting so the plant establishes first.
4. Plant hot types away from paths and play areas where small children and pets could touch or eat the fruit.
5. Stake tall varieties as the fruit load grows.

Watering and feeding

Water deeply and regularly, about 1 to 2 inches a week. Hot peppers are fairly drought tolerant, but irregular watering causes flower drop and blossom end rot. Mulch to keep moisture even.

Fertilize at planting and two or three more times during the season, or use a controlled release fertilizer. Too much nitrogen gives leafy plants with fewer peppers, so ease off once fruit is setting.

Pruning and care through the year

• Very high temperatures during flowering can make flowers drop; fruit sets again as it cools.
• Keep leaves on the plant to shade the fruit from sunscald.
• Wear gloves when picking and handling the hottest varieties, and keep your hands away from your eyes; capsaicin causes painful irritation.

Harvesting

Pick chilies green or ripe; most turn red, yellow, orange or brown when fully ripe, and flavor develops as they ripen. Regular picking keeps the plant setting more fruit.

Use chilies fresh, or dry, freeze or pickle them, or make hot sauce. Thin fleshed types such as cayenne and Thai peppers dry well.

Growing in pots

Chilies, especially compact and ornamental types, grow well in a pot at least 10 inches (25 cm) wide with a well drained potting mix. Keep pots in full sun, water often in hot weather and feed regularly.