Hot Peppers - Kung Pao

Peppers use quite a bit of water but prefer to be watered deeply and not too often. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately. The Kung Pao Pepper is a fairly recently introducted hybrid with excellent mildly hot flavor and is often used in Thai and other Southeast Asian cuisines. KungPao peppers plants are fast-growing and vigorous. The Hot Pepper Kung Pao, 'Capsicum annuum', has long, skinny red peppers that are similar in appearance to the cayenne. The fruits are very long, to 6-9", and dark red in color, with thin walls. Transplant outside in the spring 3 to 4 weeks after last frost date. Plant in average garden soil with sufficient organic matter. Harvest when peppers begin to turn green to red. The high yielding plant bears many fast drying peppers with a very hot yet inviting flavor. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. ... additional information