Caribbean Red Hot

Caribbean Red Hot Pepper

This fun pepper, a member of the Capsicum chinense species, is a standout among hot peppers, with a Scoville Heat Unit ranging from 300,000 to 475,000. Originating from the Yucatan Peninsula in Mexico, it’s now widely cultivated around the world – and in Ohio. This variety is known for its compact bushy appearance, reaching up to 3 feet in height, and producing small, bright red peppers once mature. Not commonly found in supermarkets, it is a favorite among chili enthusiasts who prefer to grow their own for its superior heat and flavor​​​​.  It has been referred to as a habanero on steroids.

Heat, Flavor, and Culinary Uses

Caribbean Red Hot peppers are renowned for their intense heat, accompanied by a smoky and distinct citrusy flavor. This makes them ideal for spicing up foods and creating unique salsas. In the culinary world, they’re primarily used in hot sauces, adding a zesty twist that enhances the overall taste. They’re also perfect for making marinades, salsas, and even habanero jam, offering a delightful combination of sweet and spicy flavors that elevate a variety of dishes​​​​.

 Growing Tips

To successfully grow Caribbean Red Hot peppers, start the seeds indoors 6-10 (or whenever really, earlier and you will have a huge plant to put out.  Later and you can put the plant out when it is warmer) weeks before the last frost date at a germination temperature of around 70 degrees Fahrenheit, using a heat mat if necessary. They grow best in northern climates with ideal temperatures ranging from 65 to 80 degrees Fahrenheit. Water the plants thoroughly but avoid overwatering, as it can lead to plant stress and encourage pathogens. Fertilize monthly with nitrogen-rich fertilizer initially, then switch to a mix higher in potassium and phosphorus as the plant matures. Proper care results in a bountiful harvest of intensely hot and flavorful peppers​​.