Mexican Sunset Pepper

Sow seeds indoors 8 to 10 weeks before your last spring frost, maintaining soil temperature between 70 and 85 degrees Fahrenheit for reliable germination. Keep soil consistently moist but not waterlogged until seedlings emerge.

Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after all frost danger has passed and soil has warmed, spacing plants 18 inches apart in rows 36 inches apart. Space in full sun and ensure soil pH is between 6.0 and 6.8.

Peppers can be harvested at any color stage, though they progress from green to yellow, orange, and finally red as they mature. For maximum heat and flavor development, wait until fruit reaches your desired color. Harvest by snipping with pruning shears rather than pulling, which protects the brittle stems. Expect continuous production from midsummer through the first frost, with the prolific bearing habit ensuring consistent yields throughout the season.

Prune lower leaves as the plant grows to improve air circulation and reduce disease pressure. Remove the first flower buds that form to encourage stronger branching and a more balanced plant structure; this initial pruning leads to higher overall yields once flowering begins in earnest.