Last week‘s late summer heat is making our Buena Mulata Pepper plants very happy. A very rare, extremely productive, and stunning hot pepper. William Woys Weaver introduced us to this pepper from his grandfather's collection. His grandfather received the pepper from African-American folk artist Horace Pippin in 1944. A chameleon-like pepper that undergoes color changes during ripening; violet to pinkish-flesh color, then orange changing to brown, and eventually to a deep red.
With more heat than a jalapeño but less than a Serrano this is a great pepper for salsas and pickling. The beautiful variety of colors adds great color to any of your dishes.
Some of our favorite recipes for the Buena Mulata Pepper:
Buena Mulata Salsa Recipe click HERE
Baked Sweet Potatoes with Fresh Blueberries, Creme Fraiche & Organic Buena Mulata Hot Agave Recipe Click HERE
Buena Mulata Hot Agave Recipe Click HERE
Buena Mulata Peppers produce long, round pods reaching 6 to 7 inches in length and undergo a unique flavor change as they ripen, with the reds being more sweet and meatier than the violet. The stunning plants also make wonderful potted specimens.
Start seedlings inside 6 weeks before the last day of frost under garden lights. Transfer outside after last frost. Depending on where you live is how fast they will take off. Here in Northeast Pennsylvania they really started to produce once we had steady hotter days in the 80’s. The abundance of their tiny purple flowers were exciting simply because there were just so many of them.
Out of the 7 varieties of peppers we grew this year this was one of our favorites because of the amount of production, the resistance to disease, the amount of heat, the beautiful coloring and the pretty purple flowers it produced during the season. You are sure to see this plant available for sale in our 2021 garden list.
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