Santa Fe Grande

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Santa Fe Grande to a garden.

Sun-warmed and vividly glossy, Santa Fe Grande Wax Pepper brings a bright, lively heat with a clean, peppery snap and a subtly sweet undertone.

At maturity, the slender pods hang in an elegant arc—crisp-walled and pleasantly firm—ideal for roasting for smoky depth, or for fresh use where their waxy sheen and lively bite shine. Grow Santa Fe Grande for bold, garden-to-table flavor in sauces, salsas, and pickling, when you want heat that stays crisp and expressive.

Light: Full SunMaturity: 75 DaysHabit: Bush

Botanical illustration of Santa Fe Grande

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Santa Fe Grande Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 10th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Santa Fe Grande’s wax-thin walls and crisp snap make it ideal for heat that doesn’t turn mushy—roast or pickle it and the flavor stays sharp, peppery, and bright. The sweet undertone plays well with citrus and vinegar, so it cuts through rich proteins without disappearing into them.

Best Uses

roasting or blistering and then chopping for smoky-leaning salsa
quick-pickling to keep the pods crisp and the heat lively
sliced fresh in tacos, tostadas, and ceviche-style seafood plates
blending into a chunky sauce or sofrito-like paste where you want defined bite

Flavor Profile

bright, peppery snap clean medium-hot heat that reads fresh, not smoky slender crisp walls with a subtly sweet undertone

Kitchen Pairings

lime cilantro garlic smoked paprika white vinegar chicken or shrimp

Frequently Asked Questions

What’s the most common disease problem for Capsicum annuum (Santa Fe Grande), and how do I manage it?

A frequent issue is blossom-end rot from calcium uptake problems, often triggered by uneven watering. Keep soil moisture steady and water deeply when the top 1 inch starts to dry rather than letting the soil swing from dry to soggy. If you see dark, sunken spots on fruits, remove affected fruits and mulch to stabilize moisture; avoid heavy nitrogen that can worsen the imbalance.

How often should I water Santa Fe Grande during the main growing phase (after it’s established)?

During active growth and fruit set, water when the top 1 inch of soil is dry, typically every 2–4 days depending on heat and container vs. ground conditions. Aim for deep, even moisture so roots stay consistently hydrated—wetting too lightly leads to dry pockets that can trigger blossom-end rot. In hot weather, check daily in containers and use mulch to reduce rapid drying.

How can I tell when Santa Fe Grande peppers are ready to harvest?

Harvest when fruits reach full size and the skin has turned to the expected mature color (often red), which for this type is typically around 75 days from transplant. A ready pepper feels firm and glossy, and it snaps or cuts cleanly from the plant when pulled gently. Don’t harvest too early—under-ripe fruits often stay smaller and less flavorful.