Fuego Trail Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds 1/4 inch deep in warm, moist seed-starting mix and keep soil temperature between 70 and 85 degrees Fahrenheit for best germination. Provide bright light once seedlings emerge to prevent legginess.

Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after the last frost date when soil has warmed to at least 60 degrees Fahrenheit, ideally closer to 65 to 70 degrees. Space plants 18 inches apart in rows 36 inches apart.

Peppers can be harvested green, but they reach full color and maximum heat when they turn bright scarlet red, typically 70 to 79 days after transplanting. Pick peppers when they're fully colored for the most developed flavor and highest Scoville rating. Use pruners or scissors to cut peppers from the stem rather than pulling; the plant is sturdy but breaking stems can damage branches. You can harvest throughout the season as peppers mature, or allow multiple fruits to ripen simultaneously and harvest in bulk for processing.

Light pruning to remove lower leaves and improve air circulation can help prevent disease and redirect energy toward fruiting. Allow the upright growth habit to shape itself naturally; this variety doesn't require aggressive pruning for productivity.