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Want red habaneros for small-batch hot sauces and marinades? This very hot chilli combines a fruity pepper character with red ripe fruit. Grow it in a warm, sunny place and use harvested fruit sparingly.
Ready to grow Red Habanero? Follow our Pepper and Chilli Grow Guide for warm sowing, transplanting, regional timing and harvest care.
Quick Grow Facts
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Crop: Red habanero-type hot chilli, Capsicum chinense.
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Growth form: Bushy, branching fruiting plant; support stems if heavily laden.
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Sow: Start about 6 mm deep in protected, free-draining mix; keep the root zone warm, around 27–32 °C for general pepper propagation, and evenly moist.
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Plant out: Harden off and transplant into sun after frost risk passes and nights stay warm.
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Space: About 45–60 cm between plants; widen for airflow in humid gardens.
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Harvest: Snip firm, fully red ripe fruit and begin with a tiny amount in cooking.
Give plants fertile, well-drained soil and even water while fruit develops. Hot-chilli safety: Wear gloves, avoid touching face and eyes, wash hands and tools, and ventilate when cooking. Keep fruit and sowing seed away from children and pets; sowing seed is not food.
