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Chili Pepper 'Cheyenne'


Zones: Annual
Exposure: Full Sun
Size: 24"H x 24"S
Bloom: Fruit-Green Change to Red, Green change to Orange
Pot Size: 3.25”
Availability: SPRING 2021

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Buy 18 or more of the SAME plant, the price per plant drops by $1.00.

Product Features

  • Culinary
  • Cheyenne Chili Pepper Plants

    Capsicum annuum

    This pepper is HOT! A great plant for beginning gardeners, Chili Peppers need little attention and grow easily. Invasive in some environments, these bushy pepper plants produce upright growing, tapered pepper that progressively turn from green to red or orange when they are ready for harvest. One plant can quickly produce tons of these spicy little two inch pods, so you'll have a peck of peppers for picking in no time!

    Try growing Chili Peppers with our festive Mexican Cuisine Kit and bring a fiesta to your kitchen or patio. Great for adding some fire to your favorite salsa, sauce, or oil. The lingering hot taste of the Chili Pepper is also very
    flavorful when pickled or dried. For a great mix of Mexican flavors, plant Cilantro and Epazote alongside your Tabascos and enjoy the fresh, flavorful taste of the Southwest!

    Sutible for growing in containers and/or indoors.

    Soil pH: 5.6 to 6.0 (acidic) 6.1 to 6.5 (mildly acidic) 6.6 to 7.5 (neutral)
    Fruit Shape: Round, Pear-shaped
    Fruit Size: Small (under 2" in length)
  • Capsicum annuum
     
    Characteristics: These pepper plants produce upright growing, tapered
    pepper that progressively turn from green to red or orange when they are
    ready for harvest
     
    Light: Full to partial shade
     
    Water: Average Water Needs; Water regularly; do not over water
     
    Soil: pH: 5.6 to 6.0 (acidic) 6.1 to 6.5 (mildly acidic) 6.6 to 7.5 (neutral)
    Requires consistently moist soil; do not let dry out between watering
     
    Use: Use to spice up food
  • Try your Chili Peppers to spice up a recipe.



    Sautaed Zucchini With Garlic And Chili Pepper


    serves 2 - 4

     
    2 table spoon extra virgin olive oil
    2 medium zucchini, halved and then thinly sliced
    2-3 garlic cloves, finely chopped
    1 chili pepper, seeded and finely chopped
    Fine grain sea salt
    1 table spoon light soy sauce (optional)

    Preparation:

    1) Heat up the oil in a skillet over medium-high heat. Stir in the garlic and cook until it starts to take a hint of color.

    2) Add the zucchini, stir to get it coated with oil evenly for 5 minutes.

    3) Add the chili, soy sauce and pinch of salt. Stir occasionally. Cook until zucchini starts to brown a little bit - 5 minutes or so. Serve immediately.

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