Habanero Caribbean Yellow Pepper produces intensely hot, distinctively wrinkled fruits measuring approximately 2 inches long by 1¼ inches wide. The peppers begin dark green and mature to a vibrant yellow color, bringing both bold heat and striking color to the garden. Robust, bushy plants continue producing throughout the growing season, making this heirloom variety a strong choice for serious hot-pepper growers and home cooks who want authentic Caribbean-style flavor. Harvest can begin at approximately 75 days for green peppers, with fully ripe yellow fruits arriving at about 100 days. These non-GMO, heirloom seeds are offered in a 100-seed packet. Very hot boasting 400,000 to 500,000 on the Scoville chart.

Germination Rate: 80%. Test Date: 7/26. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Caribbean Yellow Habanero Pepper?

• Intense Caribbean Heat: Delivers the powerful, fruity heat associated with authentic Caribbean and Jamaican-style cooking.
• Distinctive Wrinkled Fruits: The textured 2-inch by 1¼-inch peppers add visual character as well as serious heat.
• Striking Mature Color: Fruits transition from dark green to vibrant yellow as they ripen.
• Extended Harvest: Pick green peppers at approximately 75 days or allow them to mature fully at about 100 days for deeper color and flavor.
• Prolific Bushy Plants: Strong plants can continue producing throughout the growing season when regularly harvested.
• Versatile Hot-Pepper Use: Use the fruits fresh, dried, smoked, or blended into sauces, salsas, and spice mixes.
• Generous Seed Count: A 100-seed packet gives serious pepper growers plenty of seed for a full planting or multiple sowings.

Planting Tips for Success

• Start Indoors: Sow seeds indoors 8–10 weeks before the last expected frost to give this long-season pepper a strong head start.
• Provide Sunlight: Grow in full sun with at least 6–8 hours of direct light each day.
• Prepare the Soil: Use fertile, well-drained soil with a pH around 6.0–7.0 and amend with compost before transplanting.
• Plant Carefully: Sow seeds approximately ¼ inch deep and keep the seed-starting mix evenly moist during germination.
• Transplant Safely: Move plants outdoors after frost danger has passed and nighttime temperatures remain above 55°F.
• Space Plants: Allow about 18–24 inches between plants and 24–36 inches between rows for airflow and room to develop.
• Water Consistently: Water deeply and regularly, allowing the top inch of soil to dry slightly between waterings without letting plants wilt repeatedly.
• Support the Plants: Stake or cage plants if branches become heavy with fruit.
• Feed Thoughtfully: Apply a balanced fertilizer at transplant, then avoid excessive nitrogen once flowering begins so plants focus on fruit production.
• Harvest with Care: Pick green or fully mature yellow peppers as desired. Wear gloves when harvesting and keep hands away from eyes because capsaicin is intense.

Why Choose David’s Garden Seeds®?

• Veteran-Owned: David’s Garden Seeds® has supplied premium seeds since 2009.
• GO TEXAN Certified: We support local agriculture and communities through our commitment to Texas-based business.
• Integrity Pledge: We stand behind our commitment to safe, dependable seed and honest product information.
• Vegetable Seed License: Our vegetable seed offerings are provided in accordance with applicable seed-selling and labeling requirements.
• Great Customer Service: David answers customer service questions, usually within a few minutes.

Cooking Methods

• Jerk Sauces and Marinades: Blend Caribbean Yellow Habanero with aromatics, fruit, and spices for authentic Jamaican-style jerk sauces and marinades.
• Hot Sauce: Combine with mango, citrus, garlic, or vinegar for a fruity, intensely hot homemade sauce.
• Salsas and Dips: Use sparingly with fresh fruit or vegetables to add powerful heat and bright color.
• Dried and Ground: Dry ripe peppers and grind them into habanero powder for spice rubs and seasoning blends.
• Smoked: Smoke the peppers before drying or using them in sauces to add depth to their fruity heat.
• Pickled: Preserve whole or sliced peppers in vinegar for a fiery condiment. Use appropriate food-safety practices for storage.

Order Caribbean Yellow Habanero Pepper Seeds Today

Grow intensely hot Caribbean peppers with wrinkled fruits, vibrant yellow color, and a long harvest season.

Nutritional Information

Approximate nutrition for 1 habanero pepper, about 9 grams, based on harvested pepper rather than planting seeds:

• Calories: Approximately 4
• Total Fat: Approximately 0.1 gram
• Sodium: Approximately 0 milligrams
• Total Carbohydrate: Approximately 0.7 gram, less than 1% Daily Value
• Dietary Fiber: Approximately 0.3 gram, about 1% Daily Value
• Total Sugars: Approximately 0.4 gram
• Protein: Approximately 0.1 gram
• Vitamin C: Approximately 16.5 milligrams, about 18% Daily Value
• Vitamin A: Approximately 12 micrograms RAE, about 1% Daily Value
• Potassium: Approximately 40 milligrams, about 1% Daily Value

Nutrition varies with growing conditions, harvest size, variety, preparation, and serving size. Percent Daily Values are based on a 2,000-calorie diet. These values apply to harvested peppers, not seeds.

Important Disclosures

• Variety Disclaimer: Heat level, fruit size, color, production, maturity, and harvest timing can vary with weather, soil, cultural practices, and local growing conditions.
• Seed Storage: Store unused seeds in a cool, dry, dark place in a sealed container. Protect them from moisture and temperature swings to help preserve viability.
• Planting Zones: Caribbean Yellow Habanero is a warm-season annual. Start indoors in cooler climates and transplant outdoors only after frost danger has passed. Check local planting calendars for the best timing in your area.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garden Recipe: Mango–Caribbean Yellow Habanero Salsa

Sweet mango and lime balance a small amount of intensely hot Caribbean Yellow Habanero. Serve with tortilla chips or spoon over tacos, grilled fish, or rice bowls. Use harvested peppers, never planting seeds from the packet.

Yield: About 2½ cups, 6 small servings. Prep: 15 minutes. Chill: 20 minutes. Cooking: None.

Ingredients

• 2 cups diced ripe mango, from about 2 medium mangoes
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice, plus more to taste
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon very finely minced harvested Caribbean Yellow Habanero to start, with more added only if desired
• Tortilla chips, for serving

Directions

1. Wash the mangoes, pepper, lime, and cilantro under running water before preparing them. Peel and dice the mango; place it in a mixing bowl with the onion, cilantro, lime juice, and salt.
2. Put on food-safe gloves. Cut a small piece from a yellow habanero, remove seeds and inner membranes as desired, and mince very finely. These peppers are extremely hot; avoid touching your eyes and face.
3. Measure just ⅛ teaspoon minced pepper into the salsa and mix thoroughly. Cover and refrigerate for 20 minutes so the flavors blend.
4. Taste a small amount of the mixed salsa. If more heat is wanted, add tiny measured increments, mixing thoroughly and tasting cautiously. Do not add an entire pepper by default.
5. Adjust lime and salt, then serve chilled with chips or as a topping. Wash hands, utensils, and cutting surfaces thoroughly after handling the pepper.

Options and Storage

• Heat varies: Even a small amount may be too hot for some diners. Leave the habanero out of part of the batch for a no-added-chile option, and clearly label the hot portion.
• Garden variation: Add ½ cup diced cucumber or sweet bell pepper for extra crunch.
• Storage: Refrigerate promptly in a covered container and use within 3 days. Discard salsa left at room temperature longer than 2 hours, or 1 hour above 90°F.
• Not shelf-stable: This is a fresh refrigerated salsa, not a tested canning recipe. Lime juice does not make it safe for pantry storage.