Description

Description:
Tiny but mighty — produces marble-sized, round red berries on bushy plants. Known as the “mother of all peppers” and native to the American Southwest.

Days to Fruit:
90–100 days from transplant.

How to Grow in Texas:
Perfectly adapted to Texas heat and drought. Thrives in wild conditions with well-drained soil and sun. Great for native gardens.

Why Choose It:
Legendary wild heat and a true taste of Texas heritage — adds authentic punch to Southwestern cooking.

Uses:
Crushed over beans, salsas, chili, or infused into hot oils.

Taste & Scoville:
Wild, sharp bite — tiny size but big punch!
Scoville: 50,000–100,000 SHU