Hot Pepper - Hotscotch
This is a hot combination of blazing hot habanera and scotch bonnet peppers for a fiery taste. Best grown in the greenhouse, tunnel or frame, they ripen from green to red, orange and chocolate brown. These peppers are popular in many Mexican and Caribbean dishes.
For greenhouse crops, sow thinly indoors, from February to April, 0.5cm deep, in a tray of compost. Water well and place in a warm position. A temperature of 15-20Â°C is ideal. Keep moist. Seedlings usually appear in 7-21 days. Transplant to individual pots when large enough to handle. Grow on in cooler, but not cold conditions. Plant out from May to June, to large pots, growing bags or into warm, well-drained soil in the greenhouse border. For outdoor crops: delay indoor sowing until March or April. Gradually accustom plants to outside conditions, before planting out 40cm apart, when frosts are over. Choose a warm, sunny, sheltered spot. Outdoor crops will be smaller and later than those in a greenhouse. Harvest from July to October.