Fresno Chili Pepper Seeds – Medium-Hot California Pepper, Hotter Than Jalapeño (Capsicum annuum)

Fresno Chili is the pepper that made California hot sauce famous — a medium-hot, jalapeño-style pepper with more heat, more fruitiness, and outstanding yields. With a Scoville range of 5,500–20,000, Fresno peppers are noticeably hotter than jalapeños and carry a slightly smokier, fruitier flavor when ripe. Plants are compact, upright, and resistant to tobacco mosaic virus, making them a reliable performer in home gardens and market farms alike.

About Fresno Chili

This Capsicum annuum variety matures from green to bright red, with both stages being delicious and widely used. At the green stage, Fresno peppers are crisp and moderately hot — ideal for fresh salsas and pickling. Fully red, they develop deeper sweetness and fruity heat, perfect for hot sauces and drying. Plants grow 24–30" tall with dense, dark green foliage and produce prolific harvests throughout the season.

Culinary Uses

• Fresh in salsas, pico de gallo, and ceviche for bright, medium heat
• Pickle at the green stage for a crisp, tangy condiment
• Blend red-ripe into hot sauces and Sriracha-style preparations
• Roast and add to soups, stews, and grain bowls
• Can or freeze at peak ripeness for year-round use

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed sprouting.
• Avoid peat plugs and standard potting soil — organic seed-starting mix prevents moisture-related disease.
• Spacing: Plant 18" apart in rows 30" apart for best airflow and yield.
• Container friendly — compact habit works well in 5-gallon pots.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep watering during dry spells; soaker hoses recommended.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the growing season.
• Harvest: Cut with garden scissors at green or red stage. Harvest regularly to encourage continued fruiting.