Serrano Tampiqueño

Family: Solanaceae Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Serrano Tampiqueño to a garden.

A bright, sunlit snap of heat greets you first—Serrano Tampiqueño peppers ripen to a vivid green that deepens into a glossy, fiery red, with a crisp, juicy bite and a pleasantly thin wall.

Expect a lively, clean burn that lingers just long enough to make every spoonful of salsa-worthy flavor feel electric. Grow these 75-day favorites for bold fresh use, roasting over open flame, and vibrant sauces and pickles where their sharp character truly shines.

Light: Full SunMaturity: 75 DaysHabit: Upright

Botanical illustration of Serrano Tampiqueño

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Serrano Tampiqueño 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	Upright
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

Serrano Tampiqueño is built for fast eating: the thin wall stays crisp in salsa and pickles, while the burn stays bright rather than fuzzy or smoky. Roast to mellow the tang and drive the heat into a cleaner, spoon-ready sauce.

Best Uses

quick-chop fresh salsa for immediate heat and crunch
roast over flame then blend into a smooth, vivid pepper sauce
thin-slice into pickles for a sharp, snappy bite
char and fold into ceviche or grilled fish for heat that wakes the palate

Flavor Profile

crisp, juicy snap with a thin wall bright, clean capsaicin burn green-pepper tang that turns sweeter as it ripens lingering heat with a fresh, salsa-ready finish

Kitchen Pairings

lime smoked salt garlic cotija cheese black beans grilled chicken

Frequently Asked Questions

What pest or disease most often affects Capsicum annuum (Serrano/Tampiqueño), and how can I control it?

Watch for aphids and thrips, which commonly cluster on new growth and can stunt serranos. Spray affected plants with a strong stream of water first, then follow with insecticidal soap, repeating every 5–7 days until new growth is clean. Also inspect leaves weekly for early fungal leaf spots (brown/gray spots with halos); remove infected leaves and avoid overhead watering to slow spread.

How often should I water Serrano Tampiqueño peppers during the main growing phase?

During flowering and fruit set, keep the soil consistently moist but not soggy—about 1–2 inches (2.5–5 cm) of water per week total, adjusted for heat and container size. Water deeply when the top 1 inch (2.5 cm) of soil feels dry, since Capsicum annuum performs best with steady moisture rather than frequent shallow watering. Mulch helps maintain even soil moisture and reduces stress that can drop flowers.

How do I know when to harvest Serrano Tampiqueño peppers?

Harvest serranos about 70–80 days after sowing/transplanting when the fruit is firm and reaches the mature size and color. For classic “green” harvest, pick while pods are fully developed and still green; for a hotter, riper flavor, allow some to turn red before picking. Use scissors or pruners to avoid tearing the plant, and harvest regularly to keep new pods forming.