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Chili Peppers (Capsicum fruits) have been part of human diet since around 7,500 BC and are one of the earliest growing crops in the Americas.

The roots of chili peppers are dated back about 6,000 years ago to northeastern Mexico. 

They were also one of the first self-pollinating crops grown in Mexico, Central America, and parts of South America.

How To Grow Chili Peppers Overview

Hot peppers merely differentiate themselves from sweet peppers by their pungency or hotness of taste. There are thousands of kinds of chili pepper worldwide. (This is the case because peppers quickly cross-pollinate to produce different types.) The hotness of a pepper is measured by the number of blisters on the inner surface of the pepper or capsaicinoid sacs. Capsaicinoids are biochemical compounds. The hotter the pepper is, the more capsaicinoid sacs it has.

Hot peppers have many names. In the United States, the most widely used spicy peppers are called chili peppers. ‘Chile’ is the Spanish word for pepper. Chili dulce is a sweeter pepper in Mexico. Chili jalapeño is a jalapeño pepper. Since the phrase, chile first appeared in the United States. It was used in various parts of the world to describe different kinds of peppers. Finally, the word “chile” was changed to “chili” over time, and the term came to be widely used to describe any hot-flavored pepper.

  • Plant the chili pepper seeds by hand in the hills approximately every two feet in the row.
  • Grow chili peppers in full sun (minimum 6 hours per day) 
  • Peppers prefer a soil pH of 6.0 to 6.8.
  • Protected chili pants from the wind.
  • Keep the peppers fairly hydrated but not wet, particularly when the flowers emerge and the fruit begins to grow.
  • Continue to weed to avoid competition.
  • Avoid high nitrogen fertilizers.
  • Chili peppers are ready for harvest in 60 to 95 days after planting.
Mexican food mix colorful background Mexico and sombrero

Chili Peppers Nutrition Information

Chopped Raw Chili Peppers, 1 cup (150 grams)



Total lipid (fat)0.48


Fiber, total dietary2.25g
Vitamin C290mg
Calcium, Ca24mg
Magnesium, Mg36mg
Phosphorus, P66mg
Potassium, K496mg
Sodium, Na12mg
Energy (calories)60kcal
Carotene, beta903µg
Zinc, Zn0.42mg
Iron, Fe1.68mg

Garden Vegetables & Fruits Plant Preferences Profile

Specific Plant Growing Requirements and Information

Chili Pepper

Perennials grown as an Annual

Full Sun

 60 to 95 days

Capsicum annuum

1½ to 2 feet

Rich, well draining 

Does Not Apply To Annuals

Chili Peppers Detailed Growing Information

Chili Peppers Seeds

With what ever method of planting is followed, care must be taken not to bury the seed too deeply. As a general matter, the seed should be no deeper than three-fourths of an inch to one inch and a half. Shallower planting will give faster and better germination if the moisture is kept normal. 

Ideal Soil for Chili Peppers

Chili peppers favor soil rich in organic matter, moisture-retentive but well-draining. Peppers prefer a soil pH of between 6.0 and 6.8. If the pH is lower than 6.0, add limestone to the soil; if the pH is higher than 8.0, apply peat moss to increase the pH. A good option is to always work aged garden compost in beds before planting. The ideal soil temperature for peppers is 65 ° F (18 ° C) or colder. Select a safe wind site. Consider growing in beds in which other members of the Solanaceae species (peppers, eggplant, tomatoes, and potatoes) have recently grown. Many peppers, such as Jalapeño, Cayenne, and Blickol, favor arid regions; some, such as Habanero, Scotch bonnet, and Datil, prefer hot areas.

How to Water Chili Peppers

Keeping the peppers fairly moist but not wet, particularly when the flowers emerge and the fruit begins to grow. The soil that becomes too dry will lead to a drop in flowers. Hold the soil evenly moist only after the peppers have been transplanted into the garden; stop watering the peppers early. Apply the aged compost to the garden beds before garden and at mid-season again.

How to Container Grow Chili Peppers

Chili Peppers can also be grown in large containers. An 8-inch (20 cm) pot will contain a single plant. Place the plants on 12 inches (30 cm) centers in larger containers. Chili Peppers can also be grown indoors. Peppers started indoors before the last freeze in the spring. They’re going to get a head start to the season. Extend the season in the fall by bringing plants indoors when frost is at risk or when temperatures are higher than 90 ° F (32 ° C). Bring outside peppers indoors for a few hours a day at first, before they get used to the indoor sun.

How to Harvest Chili Peppers

Chili peppers are ready for harvesting 60 to 95 days after sowing, depending on the variety. Most spicy peppers grow from green to red as the seeds develop inside. Yellow hot peppers are not mature, but some people enjoy the flavor of yellow chili peppers. Red chili peppers are fully ripe and have a fruitier taste. The best chili peppers are usually orange. Split the peppers out of the vine. Pulling a pepper off the plant can cause the plant to fall out of the soil. Cut the peppers off the plant regularly to prolong the harvest; the chili pepper harvest can last from one to three months.

Red Chile Sauce

Prep Time15 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Chili Pepper Salsa, Fresh Garden Salsa


  • 3 oz dried chile peppers such as New Mexico chile
  • 2 cups hot water (boiled water that has cooled a little)
  • 1 tablespoon vegetable oil
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon 5 ground cumin
  • 1 tablespoon 15 Mexican oregano


  • Wipe chile peppers with a damp cloth to clean. See the warning for handling instructions.
  • Break off stems, and remove seeds.
  • Soak chili peppers in hot water until softened, about an hour.
  • Taste the soaking water. If it is bitter, replace it with fresh water.
  • Puree chili pepper and water mixture in a blender
  • Heat the oil in a pan, add onion, garlic, and seasonings.
  • Once the onions are cooked, add the chili puree to the pan.
  • Simmer for 15 minutes.
  • Return mixture to the blender, and puree. See warning.
  • Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.
  • Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate.

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