Wenk's Yellow Hot Pepper Seeds, Organic

Wenk's Yellow Hot Pepper Seeds, Organic

$4.00 Sale • Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Glassell Park Plant Material - 0 available
3350 Eagle Rock Blvd Los Angeles, California 90065
+13234746842
Silver Lake Plant Material - 0 available
3024 La Paz Drive Los Angeles, California 90039
+13234867072
Altadena Plant Material - 0 available
3081 Lincoln Avenue Altadena, California 91001
+16263455750
Thanks for signing up for restock notifications!
There was an error signing up for restock notifications. Please try again.

Sign up for restock notifications

Notify Me

Wenk's Yellow Hot Pepper Seeds, Organic

Capsicum annuum
 

Three-inch long wax peppers with thick walls, ripen from yellow to bright orange then red. Grown by the late Eris Wenk, one of the last large truck farmers in Albuquerque’s South Valley. A great variety for canning and pickling.

  • 80 days from transplant
  • Organic
  • Waxy fruits ripen from yellow to red
  • Medium hot pepper
  • Fruits grow to 3 inches
  • Great for canning and pickling

This variety works for:

  • Salsa
  • Pickling
  • Drying

This pepper is: MEDIUM HOT

Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

You can try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

    Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

    • Start Indoors: 8 weeks before last frost
    • Germination: 14 Days
    • Plant Outdoors: 12-24” Apart
    • Light: Full Sun

                Wenk's Yellow Hot Pepper Seeds, Organic

                Capsicum annuum
                 

                Three-inch long wax peppers with thick walls, ripen from yellow to bright orange then red. Grown by the late Eris Wenk, one of the last large truck farmers in Albuquerque’s South Valley. A great variety for canning and pickling.

                • 80 days from transplant
                • Organic
                • Waxy fruits ripen from yellow to red
                • Medium hot pepper
                • Fruits grow to 3 inches
                • Great for canning and pickling

                This variety works for:

                • Salsa
                • Pickling
                • Drying

                This pepper is: MEDIUM HOT

                Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

                You can try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

                  Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

                  • Start Indoors: 8 weeks before last frost
                  • Germination: 14 Days
                  • Plant Outdoors: 12-24” Apart
                  • Light: Full Sun

                              You might also like