Bring fresh flavor and lively heat to your garden with Fresno Chili Pepper. This packet contains 100 non-GMO, heirloom, open-pollinated seeds for tapered peppers approximately three inches long. Pick them green or let them ripen red for a colorful harvest suited to salsa, roasting, and everyday cooking. The listed heat range is approximately 2,500–10,000 Scoville units; actual heat varies with growing conditions and individual fruit.

Germination Rate: 89%. Test Date: 1/26. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Fresno Chili Pepper?

• Harvest versatility: Enjoy green peppers or allow fruit to turn red for a different flavor and color.
• Kitchen-friendly shape: Tapered, approximately three-inch peppers are convenient for chopping into salsa or slicing into cooked dishes.
• Heirloom and open-pollinated: Save seed from properly isolated plants to help maintain variety characteristics.
• Useful heat: Add peppers gradually and taste as you go, since heat can vary considerably.

Planting Tips for Success

• Start indoors: Sow about 1/4 inch deep, eight to ten weeks before your expected last frost. Keep seed-starting mix warm and evenly moist, not soggy.
• Provide light: Give seedlings bright light and harden them off gradually before transplanting after frost danger has passed and soil has warmed.
• Choose a sunny site: Use well-drained soil and space plants approximately 18–24 inches apart.
• Water and mulch: Maintain consistent soil moisture, water near the soil surface, and mulch after the soil warms.
• Feed and support: Follow fertilizer label directions; avoid excessive nitrogen. Stake or cage plants as needed to support fruit-laden branches.
• Harvest carefully: Snip peppers from the plant rather than pulling. Wear gloves when handling cut hot peppers and avoid touching your eyes.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh salsa: Finely chop harvested peppers with tomatoes, onion, lime, and cilantro.
• Roasting: Roast peppers until softened and lightly blistered for sauces and taco fillings.
• Sautéing: Add thin slices to vegetables, beans, or eggs for adjustable heat.

Order Fresno Chili Pepper Seeds Today

Plant 100 seeds and grow a colorful harvest for your favorite fresh and cooked dishes.

Nutritional Information

• Harvested peppers, not planting seeds: A standard 1/2-cup chopped serving of fresh hot peppers contributes vitamin C and plant compounds while adding flavor with little fat. Nutrient amounts vary with variety, ripeness, and preparation.

Important Disclosures

• Variety Disclaimer: Fruit size, heat, color, yield, and maturity vary with weather and growing practices. Photos are illustrative and do not guarantee identical results.
• Seed Storage: Store planting seeds in a cool, dry, dark location until sowing. Seeds are sold for planting, not eating.
• Planting Zones: Grow peppers as warm-season annuals; use local frost dates and growing guidance to plan planting.

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

Fresh Fresno Chili Tomato Salsa

Use harvested Fresno peppers from your garden, not the seeds in this packet. Makes about 2 cups, approximately 8 servings. Prep time: 15 minutes. Rest time: 10 minutes. No cooking required.

Ingredients

• 1 pound ripe tomatoes, cored and finely diced
• 1 Fresno chili pepper, finely minced; add a second only if desired
• 1/4 cup finely diced white onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice, plus more to taste
• 1/4 teaspoon salt, plus more to taste

Directions

1. Wash hands and rinse produce under running water. Wear gloves when preparing the chilies. Remove stems; remove ribs and seeds if you prefer, although this does not eliminate all heat.
2. Combine tomatoes, one minced chili, onion, cilantro, lime juice, and salt in a clean bowl.
3. Rest for 10 minutes. Taste and add a little more chili, lime, or salt as desired. Serve with chips, tacos, or cooked beans.

Storage and Safety

Refrigerate promptly in a covered container at 40°F or below and use within 3–4 days. Discard salsa left at room temperature for more than 2 hours, or 1 hour above 90°F. This fresh salsa is not a tested canning recipe and is not shelf-stable.