Hot Pepper (Capsicum annuum 'Wenk's Yellow Hots') in the Peppers Database

Heredity: Open Pollinated
History: Developed by the late Erris Wenk, a farmer in Albuquerque, New Mexico's South Valley
Country of Origin: United States
Hybridizer or Originator: Erris Wenk

Data specific to Peppers (Edit)
General Type: New Mexican
Pepper Shape: Other: Conical
Fruit Length: 2 - 3 inches
Fruit Width at Shoulders: 0.75 - 1,25 inch
Fruit Ripening Color Sequence: Green to Yellow to Orange to Red
Days to First Harvest and Maturity: 60-70 green, 85 yellow-orange
Wall Thickness: Thick
Scoville Heat Units (approximate SHU): 3000 - 20,000
Heat: Medium Hot 2.5-30K SHU

General Plant Information (Edit)
Plant Habit: Herb/Forb
Life cycle: Perennial
Sun Requirements: Full Sun
Water Preferences: Mesic
Soil pH Preferences: Moderately acid (5.6 – 6.0)
Minimum cold hardiness: Zone 10b +1.7 °C (35 °F) to +4.4 °C (40 °F)
Plant Height: 20-36+ inches
Plant Spread: 24-36 inches
Fruit: Showy
Fruiting Time: Summer
Late summer or early fall
Flower Color: White
Bloom Size: Under 1"
Flower Time: Late spring or early summer
Uses: Vegetable
Suitable as Annual
Edible Parts: Fruit
Eating Methods: Raw
Propagation: Seeds: Provide light
Self fertile
Start indoors
Can handle transplanting
Pollinators: Self
Containers: Suitable in 3 gallon or larger
Needs excellent drainage in pots
Miscellaneous: Monoecious
Parentage: Likely a cross of jalapeno with one or more variety of wax type pepper.


Photo gallery:
Location: Luling, TXDate: 2016-10-26
By coryvp
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Location: Luling, TXDate: 2016-11-02Fruit in various stages of ripeness
By coryvp
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Location: Luling, TXDate: 2016-10-26
By coryvp
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Location: Luling, TXDate: 2016-11-01Ripe fruit
By coryvp
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Posted by coryvp (Bulverde, TX - Zone 8b) on Oct 25, 2016 4:47 PM

I've grown a lot of peppers over the years, but Wenk's is my absolute favorite when pickled. They're shaped like a fat jalapeno and have the heat of a jalapeno, but they're a bit waxy, similar to banana peppers, etc. They're also very prolific. Not long after a harvest, the plant will begin firing out a bunch more blossoms, and the peppers develop quickly and can be picked again in no time if you use them at the yellow stage.

They start out a dull yellow, then ripen to orange, and finally to red. I pickle mine using 60% vinegar to 40% water ratio, salt, calcium chloride, and turmeric. Mixing them in a jar at different ripening stages of yellow/orange/red is a pretty sight. They're great on sandwiches and anything you'd eat banana peppers on, but my favorite use for Wenk's is for topping off a cracker that's covered with cream cheese. If you're a hot pepper fan, give these a try.

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