Item Tag: Sweet Pepper

MADE IN USABARKER’S NEW MEXICO hot pepper seeds, heirloom, open-pollinated, non-gmo. 15 seeds per packet. BARKER’S NEW MEXICO chili has fantastic flavor(did I say DELICIOUS?!?!), turns from green to a brilliant red, and is somewhat tapered in shape. VERY productive. It has performed amazingly well for me in the high desert frontier at 4100 feet. My growing season is sometimes very long (May-November) and other years it can end in early September. No matter, this variety puts on a ton of fruit and does very well regardless of length of season. Great flavor and appearance. PROLIFIC! This hot pepper, BARKER’S NEW MEXICO, is one of my favorite hot peppers to grow and use. I use it in everything…stir fries, sautes, etc. but my favorite is using them to make pickled peppers. I can them and enjoy them all year long. I’ve been growing out heirloom seeds and saving seed since I first ordered them from Blue Ribbon Tomatoes back in 2010. A favorite hot pepper of mine and one I continue to grow is Barker’s New Mexico. This very thin fleshed Barker chile is the Hottest NM Red Chile pepper. Widely used in enchilada sauces as well as other red chile sauces. Heat Level: 5 Sun: Full sunHarvest Size: 5 to 7 inches long, 1 to 2 inches wideDays to Harvest: 75 to 85Plant size: 24 to 36 inches tall, 18 inches wideScoville heat units: 15,000 to 30,000 (medium)Barker’s Hot is the hottest New Mexico-type pepper. This heirloom chile blends good flavor with moderate heat. With thin skins, this pepper prepares quickly in the kitchen, making it a good candidate for roasting, frying whole, or stuffing. Many people refer to Barker’s Hot as a hot Anaheim; use it as you would Anaheim chiles.Green fruits ripen to bright red; heat increases as peppers become redder. Although plants produce well in many regions, Barker’s Hot was selected from a native New Mexican chile. That means these plants thrive and bear most heavily in the Desert Southwest.Plant spacing: 18-24 inches apart in rows 30 inches apart; 12 to 18 inches in intensive gardens. One plant per 18-inch container. Plants per person: 2 for fresh use; 4 for freezing, canning, and drying.Barker’s Hot is the hottest New Mexico-type pepper. This heirloom chile blends good flavor with moderate heat. With thin skins, this pepper prepares quickly in the kitchen, making it a good candidate for roasting, frying whole, or stuffing. Many people refer to Barker’s Hot as a hot Anaheim; use it as you would Anaheim chiles.Green fruits ripen to bright red; heat increases as peppers become redder. Although plants produce well in many regions, Barker’s Hot was selected from a native New Mexican chile. That means these plants thrive and bear most heavily in the Desert Southwest.Plant spacing: 18-24 inches apart in rows 30 inches apart; 12 to 18 inches in intensive gardens. One plant per 18-inch container. Plants per person: 2 for fresh use; 4 for freezing, canning, and drying.Snip stems of individual peppers using a sharp knife or clippers, leaving a small portion of stem attached. Rinse and dry peppers; store in the refrigerator. The more peppers you pick, the more you’ll get. Pick at any stage—from green to red—until you determine the stage and heat your family enjoys. Remember that red peppers are the hottest.Handle hot peppers with care; it’s best to wear disposable rubber or plastic gloves when harvesting or handling fruit. To avoid burning sensations, don’t touch your eyes, mouth, or nasal areas while working with hot peppers. Wash your hands before using the bathroom, even if you’ve been wearing gloves.Capsaicin, the compound that produces the heat in a hot pepper, is primarily concentrated in the veins, ribs, and seeds, but sensitivity to it varies. Use caution until you know how you’ll react. If pepper juice gets in your eye or nose, flush immediately with cold water. When the fire is in your mouth, grab milk or yogurt to counteract the burn. Do not re-use wash cloths or towels that may have capsaicin on them; launder them to avoid spreading the chemical.Use Barker’s Hot chiles to craft a signature pico de gallo. These fruits also make a great addition to chile sauce, guacamole, or hot pepper relish. Stuff to create chile rellenos, or roast to enhance the smoky flavor. Harvest green for pickling or preparing spicy hot pepper vinegar. Chop peppers into soups and chili.Substitute Barker’s Hot peppers in recipes calling for Anaheim peppers when you want a fiery flavor. These are good peppers for canning. You can also dry fruits and grind into flakes for seasoning soups and stews. One of my favorites!These plants can get big and so can the fruit, therefore they will benefit from staking and/or other support.Barker’s New Mexico is one heck of a hot pepper. EXCELLENT PEPPER, well worth growing! INCLUDES BASIC GROWING INSTRUCTIONS All seeds are fermented, strained, washed, dried, and stored at 34 degrees f until you purchase them. I have been saving seed for 7 years and this is the step by step process I use every year and I’ll tell you, my germination rates are amazing! a quick note on seed storage… I feel through my experience the best way to store your seed is in the refrigerator. Some vegetable varieties produce seed that remains viable for many years (tomatoes) and others produce seed that does not store well under any conditions (onions). I believe seed stored under refrigerated conditions could last 10 years or more. I have just planted some ACE 55 seeds from 2000 this last summer 2017. They did great! Germination rates were in the 90% range and these seeds had been sitting in a box in my garage for the past 17 years! I have some of that seed available now listed as Marlboro Ace 55. GET SOME! At Frontier Farms, we specialize in many varieties of Heirloom tomatoes, peppers, plus many other vegetable varieties. WHAT IS AN HEIRLOOM? Heirloom plants are grown from seeds that have been handed down thru generations, saved from year to year, some varieties dating back hundreds of years. Many made the migration from Europe and the East with the immigrants coming to the USA. The seeds are never cross pollinated and so they remain true to their particular characteristics. Heirloom tomatoes come in all colors, shapes, and sizes ? Reds, Pinks, Yellows, Orange, White, Green, Striped, and Black. Ranging in sizes of cherry and grape to large grapefruit size, meaty, or juicy. WHY HEIRLOOM? These tomatoes are more natural, they are non GMO (genetically modified). They do not have as long of a shelf life as store bought tomatoes, but that is what makes them special. They have a real fantastic tomato flavor not found in grocery store offerings. These tomatoes are indeterminate (they grow all season, they flower all season and they produce tomatoes all season. They don?t stop until frost. Once heirloom tomatoes are picked, they do not have a long shelf life as hybrids but they more than make up for any shortcomings in flavor.Please see my other listings and my store for more great varieties and thank you!