Cart Log In Menu

Traditional Chile Peppers

Tibetan Lhasa

Click to view more images

Traditional Chile Peppers

Tibetan Lhasa

EXCLUSIVE – These fragrant, fiery, flavorful 4 inch chiles are the most widely grown variety in Tibet, where they are made into a spicy sauc...
EXCLUSIVE – These fragrant, fiery, flavorful 4 inch chiles are the most widely grown variety in Tibet, where they are made into a spicy sauce or a tongue-tingling paste used in many dishes or served as a condiment that adds heat and savor to everyday meals. Plants bear heavy sets of multiple straight pods that quickly mature from green to rich deep red early in the season, and keep producing for long extended harvesting. We are pleased to introduce this unique variety to U.S. gardeners.
Seed Count: Approx. 30 / Weight: 0.16 gms / F-1 Hybrid
$ 3.69
#5992
#5992
Scroll down for full planting information.

STARTING SEEDLINGS

In early spring, start indoors about 2 months before night temperatures stay reliably 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 80-85°F (27-30°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

GROWING NOTES

Chiles need warm conditions; don’t transplant outdoors until night temperatures stay securely above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.

HARVEST AND USE

Harvest when chiles have a high gloss and are ripened to rich deep red. Use these great tasting, fiery hot chiles fresh for chile sauce or paste, making fresh salsas, in stirfries, marinades or dry and chop for spicy chile flakes. To dry for year-round use, either use a dehydrator, or harvest individually and string from the stem end to hang in a warm, airy location.

Sow Seeds Indoors

Days To Germinate

Transplant Outdoors
In Full Sun

Mature Height

Transplant To Havest

Feb – March
10 – 21 days
April – June
2 1/2 feet
Approx. 72 days

Sow Seeds Indoors

Days To Germinate

Transplant Outdoors
In Full Sun

Mature Height

Transplant To Havest

Feb – March
10 – 21 days
April – June
2 1/2 feet
Approx. 72 days

Sow Seeds Indoors

Feb – March

Days To Germinate

10 – 21 days

Transplant Outdoors
In Full Sun

April – June

Mature Height

2 1/2 feet

Transplant To Havest

Approx. 72 days

Photos From Our Trial Garden

Product added to shopping cart

Continue Shopping View Cart

Email When Available

Register your email address below to receive an email as soon as this becomes available again.


Traditional Chile Peppers

Tibetan Lhasa


Your notification has been registered. Close

We'll notify you when this product is in stock. We don't share your address with anybody else.

Your Cart

Total $39.96

Checkout