509 · Serrano Tampiqueño

About this plant

The classic Mexican serrano from the highlands of Hidalgo and Puebla — slender 2–4 in pods that are usually picked green for salsa. Baker Creek rates it two to three times hotter than a jalapeño, and the plants are famously prolific. Thick walls make it a fresh, grilling and pickling chile rather than a drying one.

Planting it at home

When to plant out

Wait until after our last frost (about mid-February) and warm soil — usually March. Until then keep the pot in a sunny, sheltered spot and bring it in on cold nights.

Where

Full-sun bed or 5-gal+ container

Spacing

18–24 in (Growing In The Garden)

Size

24–36 in tall (True Leaf Market)

Support

Bush / compact — little or no support

Care

Sun

Full sun, 6–8 hr

Water

Regular deep water; well-drained, nutrient-rich soil

Feed

Every 3–4 weeks with a balanced vegetable fertilizer; go light on nitrogen so plants set fruit (general guide).

Pick / harvest

Green for salsa; red for a sweeter, riper flavor

Good to know

Grown from

Seed — sown by FHCG volunteers

Spice level

Hot (6,000–25,000 SHU (sources differ) Scoville)

Heirloom or hybrid

Heirloom — saved seeds grow true

Caution

HOT: wash hands after cutting pods; keep from eyes.

Days to harvest

70–80 days from transplant

Heat (our summer)

High — thrives in warm, sunny conditions (Baker Creek)

Color

Red (usually picked green)

Edible

Yes — fruit