This is a brand new variety from the Chile Pepper Institute (CPI) in New Mexico was bred to be a serrano that is bigger and milder. After six years of selective breeding, this great serrano was developed and now available for everyone to grow. Named after John and Sue Hard, the creators of CaJohn’s Fiery Foods, and who have a long history of working with the CPI. Serrano peppers are always popular in Mexican and New Mexican cuisines. Use this variety for more flavor and less burn when making salsas and pico de gallo. The NuMex CaJohn’s serrano measures 5,000 Scoville Heat Units (SHU) on the Scoville scale, compared to the Serrano Tampiqueno with 3 x that amount at 15,000 SHU. It is also a BIG serrano that grows to 4-1/2″ in length.

This pepper matures early and produces a large crop of big serranos. Plants are 25” tall and produce jumbo sized pods that are 4-1/2“ long and 1” wide with thick flesh and less heat than all other serranos.

Capsicum annuum (75 days) Heat Level: Medium Scoville: 5,000. Open-pollinated.

Packet contains 10 seeds.

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 – 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest chiles when they are green. If left on the plant a couple more weeks, the peppers will turn red at full maturity.