Cañoncito Field 7 Landrace Hot Pepper
65 days. An unusually vigorous plant with very fast germination, growth, and flower set. It produces 3-6” long green-to-red hot peppers with thin skins and a variety of shapes, flavors and heat ranging from mild to medium. Good for drying, roasting and general kitchen use. This is a landrace from high-altitude, northern New Mexico, where it has been direct-sown in the same field for 100 years, adapting to the cool nights and short season climate. Its earliness and vigor make it a great choice for northern growers. Given to us by Loretta Sandoval, who continues to do important work to preserve this and other traditional New Mexican landraces, which are under threat of extinction due to the proliferation of hybrid varieties. MSU[[end tab]] [[start tab]]
Growing Instructions (for USDA Zone 5b):
All peppers are warm-weather loving plants. Canoñcitos grow faster than other peppers so start them 1-2 weeks later than others. Sow seeds indoors 4/1-4/8 into good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 80-90° (use heating mat). Days to germination: 6-14. Once leaves appear, grow plants at 72°. Be sure seedlings have adequate light (a windowsill will not do for peppers) and keep plants from becoming pot-bound because this will permanently stunt plants. If seedlings are getting too big for their pot but the weather is still too cold outside, transplant them into bigger pots. Plant seedlings outside late May into fertile garden soil with lots of compost or decomposed manure. If your soil pH is greater than 7 (which is typical of clay soils in Southeast Michigan) add sulfur to acidify soil before planting. Space plants 1 ½ - 2ft apart. If plants begin to flower when plants are less than 1ft tall, hand remove early flowers for 2 weeks until plants are bigger. Stake pepper plants if they begin to fall over.
Harvest peppers green, or for full flavor, when they turn red. Eat fresh or dry.
Seed Saving Instructions (for gardeners):
Peppers are primarily self-pollinating but insects will cause significant cross pollination between pepper varieties. To keep variety pure, cover plants with low tunnels (using thin row cover fabric) to exclude pollinators. Or, isolation distance: 300 ft. Save seeds from the best plants. Save seeds from fully ripe peppers. Process either wet (fresh peppers) or dry (dried peppers). Process hot pepper seeds outdoors wearing rubber gloves and dust mask! Make sure seeds are fully dry before storing.[[end tab]]