Quest for Perfect Peppers
From the Desk of Dany Millikin, VP Operations, Recipe for Success Foundation
Growing hot peppers in Houston is like trying to keep Bluebell ice cream from melting on a hot day – challenging but worth it. Here’s my step-by-step guide to turning your backyard garden into a peppery paradise that’s fun for the whole family.
First, pick your pepper. Houston’s hot and humid climate is a match made in heaven for heat-loving peppers. Whether you’re a mild-mannered jalapeño fan or a daredevil ghost pepper enthusiast, there’s a pepper for you. More on this later.
Peppers need plenty of sun—at least 6 hours a day—so pick the sunniest spot in your garden. Good drainage is crucial, too; these peppers like their feet dry, not soaked. Sandy loam soil works best, but if you’re stuck with Houston’s infamous clay, raised beds become even more critical. Mix in some high-quality compost to keep things loose and happy.
Plant your pepper seedlings about 18-24 inches apart. They need space to breathe like you do when you’re stuck on 610 West during the holiday shopping season. Make a shallow hole deep enough to barely cover the roots, pat the soil down, and give them water. Planting your peppers too deep will slow their growth and production—this is the opposite of tomatoes.
Watering peppers is a delicate balance; use the Goldilocks principle. Too much, and you’ll drown them. Too little, and they’ll shrink up like leaves on fallen branches after a derecho. Aim for consistently moist soil, but let it dry out between waterings. Like The Three Bears – not too wet, not too dry, but just right.
Peppers are particularly needy; fertilizer love goes a long way. Peppers thrive with the use of a balanced* fertilizer every couple of weeks. If you’re into organic gardening, a compost tea, horticultural molasses, and a mineral pack will do wonders. Just ensure you’re not overfeeding them with salt-based fertilizers (most chemical fertilizers or fish emulsion types). *A balanced fertilizer isa fertilizer that has three identical or nearly identical numbers, like a 10-10-10.
Houston’s climate is perfect for bugs, and some of them love your peppers as much as you do. Watch out for aphids, spider mites, and armyworms. Horticultural molasses, neem oil, and insecticidal soap are your best friends here. Remember, you’re growing these peppers to eat, so keep your bug battle as natural as possible.
Most hot peppers are ready to harvest in 70-90 days. The longer they stay on the plant, the hotter they get. So, if you aim for mouth-scorching heat levels, let them ripen fully. But don’t wait too long—a dangling pepper past its prime is a sad sight. It’s good to know your pepper variety to know what they look like when they are ripe or if you should pick them green like shishitos. I like to keep the seed package or be able to refer to the seed catalog for clarity on “what is ripe.”
Dany’s Pick for Top 5 Spicy Peppers in Houston Gardens
Now that you’re a certified hot pepper pro, here my five fantastic favorites to spice up your Houston garden:
- Jalapeño: The classic choice. Perfect for everything from poppers to salsa, it is easy to grow and forgiving if you miss a watering or two.
- Habanero: For those who like their heat with a side of fruity sweetness. These orange beauties pack a punch but have a delicious flavor to back it up.
- Cayenne: Versatile and prolific, cayenne peppers are great for drying and grinding into your spicy powder. Plus, they look like little red firecrackers on the plant.
- Serrano: This pepper is hotter than a jalapeño but has a similar flavor profile. It is an excellent choice for adding a serious kick to sauces and dishes.
- Ghost Pepper (Bhut Jolokia): This pepper is not for the faint of heart. It is scorching but has a surprisingly sweet undertone. Handle with care and keep a fire extinguisher nearby.
About Dany Millikin. Our VP of Operations is not only a certified Master Gardener but is also recognized as one of the best Gardening Educators in the country. Dany loves all peppers and is particularly fond of Chilitepins, which bring back many childhood memories from summers spent on his grandparent’s ranch in South Texas.