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About this seed
Serrano Rojo is the red-ripe form of the serrano, a slender Mexican hot pepper (Capsicum annuum, family Solanaceae) rated at 10,000–25,000 Scoville heat units. The packet holds 5 seeds.
Also known as: Chili pepper, Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).
Fruit and plant
- Slender, elongated fruit 5–10 cm long, about 10–15 g each
- Ripens from green to glossy bright red; heat and flavour are strongest when fully red
- Plants grow 60–120 cm tall
- Used for salsas, hot sauces, soups, marinades and pickling
Sow into soil at 18–35 °C
Start the seed indoors 6–8 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.
These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.
Planting out
Move seedlings outside only after the last frost, once temperatures stay above 20 °C. Set plants 45–60 cm apart in full sun and keep the soil evenly moist but never waterlogged.
When to expect fruit
Fruit is ready in about 70–90 days. You can pick it at any stage of ripeness.
What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.
FAQ
Can I pick the peppers green?
Yes. Serrano Rojo can be harvested green, but the heat and flavour peak once the fruit has turned fully red.
How is it used in the kitchen?
Fresh in salsas and soups, blended into hot sauces and marinades, or pickled. The thin fruit also suits grilling.