Serrano Tampiqueño

Pepper

75d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Feb 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 10th
Harvest Ends	Nov 5th

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

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.