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Pepper, Hot Salsa Delight Hybrid
Narrow cayenne type (7 inches x ½ inch), it has just enough heat to tantalize. Excellent disease resistance. Burpee exclusive. Ready to harvest in 70 days from transplanting out in the garden. Start indoors 8-10 weeks before last frost. Space plants 18-24 inches apart.
Average Customer Rating:
4.8
out of 5
2 out of 3(67%)customers would recommend this product to a friend.
Customer Reviews for Pepper, Hot Salsa Delight Hybrid
Review 1 for Pepper, Hot Salsa Delight Hybrid
Overall Rating:
out of
5
Submitted By:Robenator
From:South Central Indiana
Reviewed On: January 31, 2006
Submitted By:Robenator
Overall Rating:
out of
5
My favorite Pepper
Reviewed On: January 31, 2006
"I put out 48 pepper plants last year, 16 of them were these. I didn't start the seedlings till May 15th, put them in the garden about mid July. A few of them struggled after transplanting but they all survived and produced very well. Besides being great in salsa my Wife has used them in Stroganof, Chilli, 15 Bean Soup, Stir Fry, etc. These peppers can transform a good dish into one you can't stop eating. "
2 of 2 found this review helpful.
Review 2 for Pepper, Hot Salsa Delight Hybrid
Overall Rating:
out of
5
Submitted By:ToonieLady
From:Pittston, PA
Reviewed On: July 26, 2010
Submitted By:ToonieLady
Overall Rating:
out of
5
Perfect Salsa Pepper!
Reviewed On: July 26, 2010
"What a lovely pepper! The plants are sturdy and lush, multiple fruits and blossoms. Picked my first ones already and waiting for my tomatoes to make salsa! I will definitely grow these again!"
Review 3 for Pepper, Hot Salsa Delight Hybrid
Overall Rating:
out of
5
Submitted By:partovi
From:Miami, Florida
Reviewed On: April 6, 2009
Submitted By:partovi
Overall Rating:
out of
5
one of the best pepper
Reviewed On: April 6, 2009
"I started from the seed on September 2008 in South Florida, I transferred it to my vegetable garden end of October, start harvesting end of December, I get an average of 2 great tasting pepper a day, average size of the pepper is four inch, and the largest I got is 6 inches in..
It is very flavorful with mild heat consistency; the plant is about 1.5 feet tall now. It is a great all-around pepper.
I use liquid fertilizer once a week with miracle-grow (I alternate between tomato fertilizer and bloom booster).
The plants does not get the required 6 hours of direct sun, it gets about 4 hours of sun.
It has a very good shelf life.
Great for sandwich and salad"
It is very flavorful with mild heat consistency; the plant is about 1.5 feet tall now. It is a great all-around pepper.
I use liquid fertilizer once a week with miracle-grow (I alternate between tomato fertilizer and bloom booster).
The plants does not get the required 6 hours of direct sun, it gets about 4 hours of sun.
It has a very good shelf life.
Great for sandwich and salad"
1 of 1 found this review helpful.
Review 4 for Pepper, Hot Salsa Delight Hybrid
Overall Rating:
out of
5
Submitted By:RaeSofSunshine
From:Tampa, FL
Reviewed On: August 2, 2006
Submitted By:RaeSofSunshine
Overall Rating:
out of
5
great at first, but oh boy!
Reviewed On: August 2, 2006
"This may be because I'm not used to growing hot peppers (this is the first season I've done so), but... Early in the season, Salsa Delight was wonderful! Just enough heat to be interesting, but not enough to burn. I could handle the peppers like they were bell peppers. It was great. And you can't beat how prolific these were, and they seem to be very insect resistant. Never had a problem with bugs. I use organic methods of pest control, and I never had to treat these pepper plants. One plant would produce up to 5 - 10 peppers a week.
But this last week or so (the end of July), some of the peppers have started turning red, when they were only green before. I thought this was perhaps because they were left on the plants a little longer or because the outside temperature has gone up. But apparently, the temperature of the peppers has gone up too. I was sauting a few today, which were picked about a week ago and have been sitting in our 'fridge, and just breathing the air over the pan in the kitchen got capsicum in my mouth, burning my soft pallet and throat a little bit. I removed the pan from the heat, got a small piece of pepper and tasted it, and it took a good twenty minutes of rinsing with sugar water to make the burn go away. My fingers even now are stinging, and it's been hours. I had removed the seeds and spines, and there was no other seasoning in the pan, except salt, but still the peppers were extremely hot. I've had milder jalapenos. There were no other hot peppers planted in the garden, nor are there any neighboring gardens with hot peppers to cause cross-pollination with a hotter variety. I have no idea what happened with these, but be warned that these could be very, very hot, despite the mild heat rating on Burpee's scale. Still, they were very good earlier in the year."