Giant Ristra Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost date. Pepper seeds germinate best at soil temperatures around 70 to 80°F. Sow seeds 1/4 inch deep in seed-starting mix, keep consistently moist (not soggy), and provide bright light once seedlings emerge. Transplants are ready to harden off when they develop true leaves and are 2 to 3 inches tall.

Transplant seedlings outdoors after the last frost date when soil temperatures reach 60°F and daytime temperatures consistently exceed 70°F. Harden off seedlings by gradually exposing them to outdoor sun and wind over 7 to 10 days. Space plants 18 inches apart with rows 36 inches apart. Plant at the same depth they grew in containers, burying the stem slightly if seedlings are leggy.

Peppers reach harvest maturity 80 to 89 days after transplanting, when fruits are fully grown (6 to 7 inches long) and bright red. For fresh use, harvest peppers at any color stage once they reach full size; red peppers have the deepest flavor and highest heat. For drying and ristras, wait for full red color, then pick with 1 to 2 inches of stem attached to facilitate stringing. Use a sharp knife or pruning shears to avoid damaging the plant; simply pulling can break branches.

For maximum fruit production on this upright hybrid, pinch off the first flower buds that appear when plants are 6 to 8 inches tall. This initial pruning redirects energy into stem and branch development, creating a stronger plant that produces more peppers overall. Remove any crossing or damaged branches that shade the fruit-bearing canopy, maintaining an open structure for good air circulation.