Fuego Trail F1 Hot Pepper Seeds

Fuego Trail F1 Hot Pepper Seeds — 70,000–100,000 SHU Cayenne Hybrid | Prolific, Disease-Resistant, Built for Drying & Hot Sauce

Some peppers are grown for novelty. Fuego Trail F1 is grown for production. Long, slender, fire-red fruits at 70,000–100,000 SHU — serious cayenne-range heat delivered with the relentless, season-long yield that only F1 hybrid vigor can provide. If you’re growing peppers to dry, to crush, to ferment into hot sauce, or to fill a ristra that stops people in their tracks — this is the variety built for the job.

Plant it once. Harvest it all summer. Fill your pantry with heat.

Why Fuego Trail F1?

• Serious heat: 70,000–100,000 SHU — cayenne to Thai heat range; consistent burn across every fruit thanks to F1 uniformity
• Exceptional yield: F1 hybrid vigor drives prolific, season-long production — far outperforming open-pollinated cayenne types in total fruit set
• Perfect for drying: Thin-walled fruits dry quickly and evenly — ideal for crushed red pepper flakes, cayenne powder, and whole dried chiles
• Hot sauce ready: High yield + thin walls + consistent heat = the ideal hot sauce pepper; excellent for both fermented and cooked preparations
• Disease resistant: F1 breeding provides resistance to Tobacco Mosaic Virus (TMV), Phytophthora, and bacterial spot
• Long harvest window: Produces continuously from mid-summer through frost — harvest green for grassier heat or red for full sweetness and fire
• Container-friendly: Compact, upright plant at 60–90 cm (24–36 in) — performs excellently in large containers

Heat & Flavor Profile

At 70,000–100,000 SHU, Fuego Trail delivers a clean, building heat — starting at the tip of the tongue and spreading back through the palate with sustained intensity. The flavor beneath the heat is bright and fruity when harvested red — classic cayenne character with excellent depth for hot sauce work. Green-harvested fruits carry a sharper, more vegetal heat.

In the Kitchen & Pantry

• Drying: String into ristras or lay on drying racks — thin walls mean fast, even drying; grind into cayenne powder or crush into red pepper flakes
• Hot sauce: Ferment with garlic and salt for a classic Louisiana-style mash; cook down with vinegar and onion for a smooth cayenne sauce
• Fresh: Slice thin into salsas, stir-fries, and marinades; mince into compound butters and herb oils
• Pickling: Quick-pickle whole or sliced in rice vinegar with garlic and sugar
• Freezing: Freeze whole on a sheet tray then bag — use directly from frozen in cooked dishes all winter

Growing Notes

• Type: F1 hybrid warm-season annual — seeds will not breed true
• Days to maturity: ~70–75 days to green; ~80–85 days to red ripe from transplant
• Sowing: Start indoors 8–10 weeks before last frost; soil temperature 80–85°F for best germination; use a heat mat
• Transplant: After last frost when nights consistently stay above 55°F
• Light: Full sun — 8+ hours daily
• Spacing: 45–60 cm (18–24 in) apart
• Watering: Consistent moisture; slight water stress at fruit set can intensify heat levels
• Fertilizing: Low nitrogen once flowering begins — high nitrogen promotes foliage over fruit

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.