Did you know that Natorp’s Nursery grows over 80 varieties of peppers that thrive right here in Cincinnati? From sweet to fiery hot, there’s a perfect pepper for every garden and every taste. Whether you love a mild kick or crave intense heat, you’ll find your favorite at Natorp’s!

How to Grow Hot Peppers in Cincinnati: Tips for a Thriving Spicy Garden

Hot peppers belong to the Capsicum family, and they’re famous for their spicy kick thanks to capsaicin, the compound that gives them their heat. Capsaicin isn’t just for spice—it’s also a key ingredient in many healing creams and ointments. Plus, peppers are loaded with vitamins C and A, making them a nutritious addition to your garden and diet.

And while Ron Wilson might be brave enough to taste everything from Ghost Peppers to Carolina Reapers (our hottest varieties), I prefer flavorful favorites like jalapeños, serranos, and cayenne for cooking. Trust me, they still pack plenty of punch without leaving you gasping for air!

What’s the Difference Between Chile and Chili?

Have you ever wondered why some people say “chile” and others say “chili”? Here’s a quick tip:

• Chile refers to the actual pepper (like serrano or habanero).
• Chili is a delicious dish, often with beans and ground meat.

No matter what you call them, our Hot Pepper Collection has something for everyone. Explore varieties from mild to wild at Natorp’s Hot Pepper Collection.

Tips for Growing and Handling Hot Peppers

Want to get the most out of your hot peppers? Follow these tips from Rita’s garden:

• Ripening for Sweetness or Heat: Sweet bell peppers ripen fully and turn red, becoming sweeter. For hot peppers, ripening until red makes them even spicier.
• Always Wear Gloves: Handling hot peppers without gloves can leave you with a burning sensation on your skin. Trust us—wear the gloves!

Cool Down the Spice

If you accidentally bite a super-hot pepper, reach for something dairy-based like milk or yogurt. It’s the quickest way to tame the heat!

Homemade Hot Sauce Recipe

Ready to make your hot sauce? It’s simple, delicious, and an excellent gift for your foodie friends. This recipe uses a blend of jalapeño, serrano, and a hint of tobasco peppers for a balanced kick.

Ingredients:

• 1 pound fresh hot chile peppers (jalapeño, serrano, and a few tobasco peppers)
• 2 tablespoons sea or kosher salt (adjust to taste)
• 1-1/2 cups white vinegar (5% acidity)

Instructions:

1. Pulse the chiles and salt in a food processor until you have a coarse puree (be careful of the spicy fumes!).
2. Transfer the mixture to a quart jar, cover loosely, and let it ferment at room temperature for 12 hours.
3. Stir in the vinegar, cover loosely again, and let it sit for 24 hours or up to 7 days. The longer it sits, the deeper the flavor.
4. Puree the mixture again until smooth, then strain through a fine sieve into glass jars.
5. Optional: Add a smashed garlic clove or a dash of garlic powder for extra flavor.

Storage Tip: You can store hot sauce in the refrigerator for up to four months. Just give it a good shake before each use.

Bonus Tip from Rita’s Kitchen

Add a small clove of smashed garlic to each jar for an extra flavor. This little touch makes all the difference!

Scoville Scale: How Hot is Your Pepper?

Curious about how spicy your favorite pepper is? Check out our Scoville Scale Guide on Natorp’s website to see where jalapeños, serranos, and Carolina Reapers rank.

Explore Our Hot Pepper Collection

Ready to add some heat to your garden? Visit Natorp’s Nursery Online for your Cincinnati garden’s perfect hot pepper variety. Whether you’re a beginner or a pepper pro, we have plenty of options to spice up your season.

Cincinnati Gardening Made Simple!

Got a question about peppers or need help picking the right variety? Our pepper experts at Natorp’s Nursery are here to help. Ask us online or stop by the store—we’d love to chat peppers with you!

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