This heirloom selection gives a 6 inch sweet pepper. It has a tropical flavor with a zing and matures to a golden orange color. With a short stature, these support their own weight and produce all year, shrugging off those early autumn cold snaps or scorching summer days. Here on the farm, it is currently our favorite pepper.
Mulch to keep leaves clean. Peppers grow best in high heat and humidity situations, but it is important to have proper airflow through the plants. I do not like planting peppers near fences or buildings that might restrict air flow. Powdery mildew and other nasties thrive where airflow is poor.
Common name:Tequila Sunrise Pepper
Botanical name: Capsicum annuum
Type: Tender annual
Scarification/Stratification: The warmer the soil temp, the faster the germination. Can soak overnight in hot water (120F) on top of the fridge.
Sow temp/season: 70-90F Sow in flats/pots indoors under lights or in mid Spring as things warm up. Cold soil is bad for Capsicums.
Sow depth/spacing: 1/2 inch deep at 2 inch spacing
Final spacing: 16-24 inches or a 3 gallon pot
Final height/spread: 14-16 inches tall and 14-16 inch spread
pH range: 5.8 to 7.5
Soil type: Any well-drained soil with a solid mulch layer.
Nutrition Heavy feeders. Use high Nitrogen feed at planting, pinch off first flowers then give high Phosphorous and Potassium feed. Lime if soil is of a low pH.
Drainage: Good drainage is essential.
Sun: Full sun to partial shade
Time to maturity: 70-80F
Hilling: One inch recommended.
Suckering: If Spring planted, cut back plant by 1/3 all around in mid Summer when production slows, add another bloom feed and compost, then stake and watch them explode!
Propagation: Sow in a minimum of 1 1/2 inch plug or pot, transplant to at least a 4 inch pot when has two sets of true leaves.
Hybridization: Plant all Capsicums 100 feet apart to ensure purity of strain.
Uses: Eat cooked or raw. Stuff with cream cheese, garlic, and herbs and bake until soft, but not mushy. Delicious!