Red Bitter Mexican Pepper

10 Seeds

Red Bitter Mexican Pepper is a traditional Mexican hot pepper known for producing slender, bright red fruits with a rich, slightly smoky flavor and a medium to high heat level (approximately 15,000–50,000 Scoville Heat Units (SHU), depending on the strain). It is widely used fresh, dried, smoked, or ground into chili powder, and is ideal for salsas, sauces, soups, stews, and traditional Mexican cuisine. This variety grows exceptionally well in the Gulf region when planted during the cooler months and is suitable for gardens, containers, greenhouses, and hydroponic systems.

Best Planting Time

• August to October (recommended)
• January to February (for protected greenhouse cultivation)
• Avoid outdoor planting when daytime temperatures consistently exceed 40°C.

Seed Preparation

• Soak seeds in warm water (25–30°C) for 8–12 hours before sowing.
• Optional: soak in diluted seaweed extract or chamomile tea to improve germination.
• No cold stratification is required.

Soil Preparation

Use fertile, loose, well-drained soil rich in organic matter.

Recommended mix:

• 40% Coco peat
• 30% Compost
• 20% Garden soil
• 10% Perlite

Ideal soil pH:

• 6.0–6.8

Sowing Method

• Sow seeds in seed trays or nursery pots.
• Plant seeds 0.5–1 cm deep.
• Cover lightly with fine soil or vermiculite.
• Keep the growing medium evenly moist until germination.

Temperature & Light

• Ideal germination temperature: 25–30°C
• Ideal growing temperature: 20–30°C
• Requires 6–8 hours of direct sunlight daily.
• During extremely hot Gulf afternoons, provide 30–40% shade cloth.

Watering

• Keep the soil consistently moist during germination.
• Water when the top 2–3 cm of soil becomes dry.
• Avoid overwatering and ensure excellent drainage.

Germination Time

• 7–14 days
• Germination may take up to 21 days under cooler conditions.

Transplanting

• Transplant seedlings when they have:
  • 4–6 true leaves
  • Height of 15–20 cm
• Space plants:
  • 45–60 cm apart
• Space rows:
  • 60–75 cm apart

Harvesting

• Harvest begins:
  • 80–100 days after transplanting
• Harvest peppers while green for a milder flavor or allow them to ripen to bright red for maximum color, flavor, and heat.
• Regular harvesting promotes continuous fruit production.

Gulf Climate Tips

• Plant during August to October for the best yields.
• Apply organic mulch to keep the soil cool and conserve moisture.
• Fertilize every 2 weeks with a balanced fertilizer during vegetative growth, then switch to a fertilizer higher in potassium and phosphorus during flowering and fruit production.
• Ensure good air circulation and provide protection from intense afternoon heat.
• Red Bitter Mexican Pepper performs exceptionally well in containers, greenhouses, and hydroponic systems.