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April 2012
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Serrano pepper is a chili pepper that belongs to the species Capsicum annuum.

Image of Serrano Pepper plant at Google

The serrano pepper is a chili pepper that belongs to the species Capsicum annuum.

• It originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.
• The name of the pepper is a reference to the mountains (sierras) of these regions.
• Mature serrano pepper plants can grow up to a height of between one and a half and five feet tall.
• Each plant can hold up to fifty pepper pods.
• Unripe serrano peppers are green but upon maturity the color varies.
• Common colors are green, red, brown, orange, or yellow.
• Serrano pepper plants have variant fuzzy leaves and stems.
• The serrano pepper’s Scoville rating is 10,000 to 25,000.
• Their flavor is crisp, bright, and notably hotter than the Jalapeño pepper.
• Serrano peppers are also commonly used in making pico de gallo.
• It is one of the most used chiles in Mexico.

Growing/Caring conditions for Serrano
• Sow seedlings indoors.
• It prefers well-drained soils, such as silty or sandy loams, and 800–2,000 mm (31–79 in) of annual precipitation.
• Sow them late spring to early summer.
• A soil pH of 7.0 – 8.5 is good for this plant.
• The plant requires full sun.
• Zones 10-12.
• This plant needs temperatures to be at least 64 degrees F to germinate.
• Sow those eight to ten weeks before the last frost date for your area.
• They are a difficult in germination and seedlings grow slowly at first.
• Provide bottom heat or heat lamps to raise the soil temperature to 80 degrees.
• This will promote better and quicker germination.
• A heated germination mat works well.
• While your seedlings are growing, get your garden ready.
• Add plenty of compost, manure, and a general fertilizer.
• Peppers like hot weather.
• Transplant young seedlings outdoors after the last chance of frost.
• If the weather is still cool, delay transplanting a few days.
• Keep them in a cold frame, indoors.
• Space 18-24 inches apart, in rows 24 to 30 inches apart.
• Mulching around the peppers to keep down weeds, retain moisture, and help to feed the plant.
• As the peppers develop, use a fertilizer higher in Phosphorous and Potassium.
• Providing too much nitrogen will result in a great looking bushy, green plant, but few fruits.
• Peppers can be picked as soon as they reach a size which is edible.
• Continuous harvesting encourages the fruit to produce new flowers.
• Spider mites and aphids are the most common problems.
• An occasional borer insect is also known to attack this plant.
• Try an organic insecticide or dust.
• Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.
• Potential pests include aphids, white flies, cutworms, pepper maggots, and Colorado potato beetles.
• Diseases include Verticillium wilt and mosaic virus.
• Frost will stunt or kill the plants.
• Cold weather can cause the plant to slow down or stunt it.
• Use a hot cap in on cold and frosty spring nights.

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