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Growing Caloro Hot Peppers in the Vegetable Garden

Caloro hot peppers thrive in warm conditions and require a bit of patience and care to flourish. These peppers should be sown indoors about eight weeks before the last expected frost. The seeds need to be planted at a depth of approximately 1/4 inch in a well-draining, organic seed starting mix. Keep the soil consistently moist but not waterlogged, and ensure they are in a warm location to encourage germination.

As the seedlings grow, they should be provided with plenty of light — a south-facing window or a grow light can fulfill their needs. They can take longer than other plant seedlings to develop true leaves. Be patient! It can sometimes take 2-3 weeks for them to graduate from the cotyledon stage. Once the seedlings have developed a couple of true leaves and are robust enough, they can be hardened off. This process involves gradually exposing the plants to outdoor conditions over a week to acclimate them without shock.

Transplanting should occur only after all danger of frost has passed and the soil has warmed. Caloro peppers should be planted in a sunny spot in the garden where they will receive at least 6-8 hours of direct sunlight daily. Space the plants about 18-24 inches apart in rows, allowing about 2-3 feet between rows to provide ample airflow and room for growth. Incorporating plenty of compost, fertilizer, or well-rotted manure into the planting holes is crucial to enrich the soil and promote healthy growth.

Mulching around the base of the plants with organic materials such as straw, grass clippings, or shredded leaves will help retain soil moisture and suppress weeds. Pruning is generally unnecessary for Caloro peppers unless the plants become overly bushy and air circulation around the stems is reduced. In such cases, thinning out a few branches can help prevent fungal diseases and improve the overall health of the plants.

Harvesting Caloro Hot Peppers

Caloro hot peppers are typically ready for harvest about 80-90 days after transplanting. The peppers change from green to a vivid orange when mature. The exact timing for harvesting can depend on the desired flavor intensity and use. These peppers are hot varieties, meaning their capsaicin content is high, contributing to their heat. Harvesting them when fully ripe often ensures maximum flavor and heat.

To harvest, gently cut the peppers from the plants using a sharp knife or scissors to avoid damaging the plant. Handling hot peppers can cause skin irritation, so wearing gloves might be advisable, especially for those sensitive to capsaicin.

About Caloro Hot Pepper Garden Seeds

Caloro peppers are known for their intense color and heat, making them excellent for ornamental and culinary purposes. They are also well-suited for container gardening, which makes them accessible for those with limited space, as long as they receive adequate sun, water, and nutrients.

Also known as the Yellow Jalapeno, the name can be written as Caloro or Cal Oro and indicates the same species of pepper plant.

Caloro was developed by the United States Department of Agriculture with the aim of producing a pepper that was resistant to Tobacco Mosaic Virus (TMV).

Similar in appearance to pepperoncini, they pack a bit more heat, about 1000-5000 Scoville Heat Units. Yet, they pickle just as well and make the most delicious hot pickles!

Tips From Our Gardeners

"I find that when I’m in the process of hardening off my seedlings, it is useful to have a tray or partial sheet of plywood on hand to help me carry all the plants inside and outside each day. In the beginning, they shouldn’t be out at night, and they should always be brought inside if temperatures dip below 50 F. "

- Lara Wadsworth, True Leaf Market Writer