Chilli Pepper Patio Plant - Hot Fajita

Chilli Pepper Patio Plant - Hot Fajita Chilli Plant

Add a little kick to your favourite summer recipes!

Our patio range of chilli pepper plants will allow anyone to grow their own chilli plants from the comfort of their own home. No matter how small your garden or patio, our chilli pepper plants, when grown correctly, crop bumper harvests or juicy fajita chilli plants to be enjoyed.

Compact and perfect for small space growing, this particular Chilli Pepper Patio Plant is not hot but not too hot. Weighing in at a cool 70,000 SHU, this Chilli Pepper Patio Plant packs a punch. A great ingredient to add to Mexican cooking, this vegetable plant is tasty and satisfying to grow. Pleasing on the eye too, this fajita chilli plant is typically red, and comes complete with a waxy skin which ensure it stores for longer.

Chilli plants can be grown in a patio of greenhouse, a must have for any keen vegetable grower.

Fascinating pepper and chilli facts!

• Chilli peppers contain more vitamin C than citrus fruits.
• Eating chillies causes the brain to release endorphins, making them the ultimate ‘feel good’ vegetable plant.
• Peppers and chilli plants are extremely low in calories.
• The heat of chilli pepper plants actually comes from the strip that attaches the seed to the fruit, rather than the seed itself.

Growing Information

As the plant grows and develops it will need transferring into a larger pot (as per label) to ensure the roots have plenty of room to grow. When planting in its new pot or outdoors, ensure that the point at which the graft was made (where there is a ‘bump’ on the stem) is above the compost/soil as otherwise the variety will root itself, spoiling the advantage of growing on a super-strong rootstock.

Once your plant reaches around 40cm in height, you can transfer it to its final growing place; a greenhouse or a nice sunny position either in a pot on your patio or a space directly in your garden. Be careful to only leave your plant outside once any danger of frost has passed.

As your plant develops the leaves will act as ‘solar panels’, soaking up the daylight and creating lots of sugary loveliness and healthy minerals which will eventually end up in your peppers and chillies. Each leaf should have plenty of room to bask in the sun and should be supported off the ground.

If a leaf is in shade it will produce less plant sugars and stay slightly damp, which means it will be more susceptible to disease and produce less and smaller fruit. As the plants begin to fruit, remove some of the lower leaves to allow the light to reach ripening fruit by simply using some secateurs to remove any low hanging or overcrowding leaves.

Peppers and chillies require very little trimming. Initially, the procedure of removing leaves should be kept to the lower part of the plant. As the plants begin to fruit, gradually remove more leaves to allow the light to reach the ripening fruit.

Harvest when green or red depending on the taste you would like to achieve. Chillies become hotter and sweet peppers sweeter as the red colour increases. Simply take some secateurs and cut just above the green stem leaving approx. 2.5cm (1″) at the top. For the best flavour, tomatoes should be stored at room temperature; however they can also be stored in the refrigerator. Chillies and peppers are an essential ingredient in stir-fries, Thai meals and many more.