Habanero Chile Pepper
Heirloom

Habaneros are said to be 100 times hotter than jalapeños (but after the first 100,000 Scoville Units, who’s counting?) Prized by chile aficionados not only for its intense heat, but its distinct fruitiness, the habanero is used in sensational salsas (see recipe inside), and will turn a bland barbeque into a fiery feast!
100,000-350,000 Scoville Heat Units (extremely hot).

When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.

Harvesting: Harvest when peppers start to turn orange/red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.

Artist: Pat Fostvedt