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Growing Red Scotch Bonnet Hot Peppers in the Vegetable Garden

Red Scotch Bonnet Hot peppers should be started indoors about 6 to 8 weeks before the last expected frost date in your area. The seeds should be sown at a depth of about a quarter inch in a quality seed-starting mix. Place the seeds in individual pots, cells, or seed trays and cover them lightly with soil. To ensure good germination, maintain a temperature of 70-85 F. Using a heat mat can be very beneficial in maintaining consistent warmth. Continue to nourish them indoors with direct light (perhaps from a grow light), warmth, and light fertilization.

Before transplanting your seedlings outdoors, it’s vital to harden them off. This process involves gradually adjusting the young plants to outdoor conditions to avert transplant shock. About 7-10 days before transplanting, start by putting the seedlings outside for a few hours a day, slowly increasing the time and exposure each day to direct sunlight. By the end of the hardening-off period, the seedlings should be able to withstand full days of alfresco.

Once the risk of frost has passed and nighttime temperatures are invariably above 55 F, it’s time to transplant your hardened-off Red Scotch Bonnet pepper seedlings into the garden. Choose a site that gets full sun for at least 8 hours a day. Space the plants about 18-24 inches apart to allow for good air circulation and plant development. The soil should be well-draining and rich in organic matter.

Red Scotch Bonnet Hot peppers demand even moisture, especially during flowering and fruit set. Water the plants deeply and regularly, striving to keep the soil consistently moist but not waterlogged. Mulching around the plants can help retain soil moisture and reduce the frequency of watering. Fertilizing Red Scotch Bonnet Hot peppers is pivotal to a bountiful harvest. Start with a balanced fertilizer when transplanting, and then switch to a fertilizer higher in potassium and phosphorus as the plants begin to flower. Regularly inspect your plants for signs of pest activity and take action promptly to prevent infestations from spreading. Preventative IPM measures are the most effective form of pest control.

Harvesting Red Scotch Bonnet Hot Peppers

Red Scotch Bonnet Hot peppers typically reach maturity about 90-100 days after transplanting. These peppers will only grow to be about 1.5 inches in length, even at full maturity, but will be packed with extreme heat and flavor nevertheless. Peppers will initially be green but will turn a brilliant red color as they ripen and mature. As with most types of peppers, it's often best to snip the fruit from the plant with shears (leaving a small amount of stem behind on the plant) while also trying to minimize skin contact with the peppers themselves due to the high levels of capsaicin contained in the flesh of the fruit.

About Red Scotch Bonnet Hot Pepper Garden Seeds

For Scotch Bonnet peppers, it's highly recommended that you wear gloves when harvesting them (and also avoid touching your face or eyes until you've thoroughly washed your hands after handling them).

Also known widely as Bonney peppers or Caribbean red peppers, the Scotch Bonnet hot pepper is one of the most internationally cherished cultivars of hot pepper ever.

Native to Africa and having since naturalized through the Caribbean, Red Scotch Bonnet is a spicy staple to many jerk chickens and rated at a fiery 100,000-350,000 SHU per pepper.

Scotch bonnets are closely related to habaneros but typically produce spicier peppers.

Tips From Our Gardeners

"Whether you’re using them to spice up your favorite dishes or making homemade hot sauces, Red Scotch Bonnet Hot peppers are sure to add a burst of flavor to your culinary creations."

- Lara Wadsworth, True Leaf Market Writer