"Criolla Sella" *Hot* Yellow Pepper

Capsicum baccatum

Criolla Sella peppers are a different species from the peppers most North American gardeners know. Capsicum baccatum peppers are Native to South America and boast a very strong citrusy, floral, almost grapefruit-like flavor. The Criolla Sella pepper is a medium heat baccatum that ripens early and bears prolifically. It has the approximate heat of a cayenne pepper. It ripens to a bright orange/yellow with fruits about 2 1/2 to 3 inches long and about 1/2 an inch wide. It adds a unique flavor dimension with it's citrusy goodness and makes an excellent hot sauce. We are excited to be able to offer this gem to you.

Growing Instructions:

Sow indoors 6-8 weeks before last frost.

Transplant as soon as the last chance of frost has passed being sure to add plenty of rich compost at time of planting. We also recommend to do a fall or spring cover crop of of peas or other annual legumes to fix nitrogen in the growing space.

Plant spacing: 12-18 “ apart

Row spacing: 18-24 “ apart

Mulching Peppers is a good idea, however mulching in mid spring will keep soil temperature cooler and may slow growth. Mulching can be done once soil has warmed.

Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost ,water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash or azomite in each planting hole.

Harvest:

“Criolla Sella” peppers will begin ripening in 90 days from transplant. Ripe when fully yellow. With frost advisory pick all you can off of the plant, maturing peppers will ripen off of the vine. Some lesser mature ones may not ripen.