The Red and Yellow Blend Biquinho Chile Pepper is a compact, prolific plant that produces clusters of small, colorful peppers in shades of red and yellow simultaneously. This Capsicum chinense variety reaches just 15 to 24 inches tall, making it well-suited to containers or tight garden spaces, and matures in just 72 days. Hardy in zones 9 through 11, it thrives in full sun with moderate water and well-draining soil, rewarding gardeners with an abundant harvest of ornamental and edible peppers.
Full Sun
Moderate
9-11
24in H x ?in W
—
High
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Small, vibrantly colored peppers dangle from compact plants that produce prolifically over the season. At just 15 to 24 inches tall with a 72-day maturity, this variety fits easily into gardens where space is precious or where container growing is preferred. The simultaneous red and yellow coloring on individual plants creates a striking visual display while the peppers themselves deliver genuine culinary appeal beyond mere ornament.
These small, colorful peppers are used fresh in salsas, pickled for condiments, and sliced into salads where their appearance and flavor add visual interest. Their manageable size and abundant production make them excellent for preserving, and they work well in hot sauces and fermented preparations. The compact growth habit and ornamental qualities also make them popular as potted specimens for patios and balconies.
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Start seeds indoors 8 to 10 weeks before your planned transplant date. Maintain soil temperature at 70°F to 90°F for reliable germination. This head start is recommended to ensure strong seedlings ready for transplanting after the frost danger passes.
Transplant seedlings outdoors 2 to 4 weeks after your average last frost date, when daytime temperatures consistently reach at least 70°F and nighttime temperatures stay above 55°F. Space plants 24 inches apart in rows 24 inches apart. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before final planting.
For mild climates only, sow seeds directly outdoors 2 to 4 weeks after your average last frost date when soil temperature is at least 70°F. In mild winter regions, you can also sow seeds in late summer for a fall and winter crop.
Peppers can be harvested at 72 days from transplanting once they reach mature color. Pick peppers when fully colored, either red or yellow depending on variety stage, and they'll feel firm to gentle pressure. Harvest regularly to encourage continued flowering and fruiting throughout the season. Use clean scissors or pruners to cut peppers from the stem, leaving the plant intact for additional production.
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