Caribbean red pepper plants are commonly known as habanero chilis. The flowering plants are perennials that are botanically referred to as capsicum chinense. The Caribbean red pepper plant originates in southeastern Mexico's Yucatan Peninsula region, and also in Central America's Belize and Guatemala. The pepper is notable for its intensely hot and spicy taste, and is a common component in salsas and hot sauces.
Description
Caribbean red pepper plants generally grow to heights of between one and two feet, with a width of approximately 18 inches. Caribbean red peppers are characterized by flesh that is thin and that has a waxy texture. The taste of the pepper is often compared to that of citrus. The small peppers, when unripe start out as green in color, and turn bright red with maturity. The peppers have a twisted and round shape, and are less than two inches long.
Cultivation
Caribbean red pepper plants can grow successfully under partial shade and full sun. The plants prefer hot weather conditions. Neutral, acidic and mildly acidic soil types are beneficial. Caribbean red pepper plants require regular watering, although it is important to not water them excessively. The plants generally take between 69 to 80 days to reach full maturity, but in rare instances can take over 80 days. The plants can be propagated via seed, and work well in container gardening. In the summer months, the plants produce showy white blooms that feature deep green centers. With roots and soil that are excessively moist, the plants produce peppers that have bitter tastes.
Culinary Uses
Caribbean red pepper plants produce extremely hot peppers that are popular ingredients in many different dishes and food items. The peppers are often used to produce salsas and hot sauces. Other uses for Caribbean red peppers include barbecue sauce, Caribbean jerk chicken wings, turkey chili and tangerine chicken.
Tags: pepper plants, Caribbean pepper, Caribbean pepper plants, plants produce, Caribbean pepper
