Hot Fajita Edible Potted Pepper

Hot Fajita is an upright edible pepper in PanAmerican Seed’s Kitchen Minis line, bred for a compact potted presentation and a useful harvest. Slender peppers begin lime green and ripen red; the breeder classifies them as medium hot and recommends them for cooking. [PanAmerican Seed](https://www.panamseed.com/Products/191109990041106/edible-potted-pepper-hot-fajita/) ## Landscape Use Keep this pepper on a sunny indoor counter or windowsill, or use it as a warm-season patio plant. The product information gives a 10–12 inch height and 8–10 inch width, with fruit about 4 inches long. PanAmerican Seed lists 80–95 days from transplant to green fruit and 95–110 days to ripe fruit. An official Dutch plant-variety notice also lists Hot Fajita under *Capsicum annuum* with PanAmerican Seed Europe listed as applicant, corroborating the exact name and species used for the product selection. [Dutch Official Gazette](https://zoek.officielebekendmakingen.nl/stcrt-2025-42711.html) ## Growing Conditions Grow in full sun and warm conditions; peppers are frost tender and do poorly in cold, wet soil. Use a free-draining potting mix and keep moisture reasonably consistent while fruits develop. PanAmerican Seed notes that this Kitchen Minis crop benefits from being grown on the dry side and that a support stick near the central stem can help hold fruit weight. [Illinois Extension](https://extension.illinois.edu/gardening/peppers) ## Harvest Fruit can be picked green or left to ripen red. Cut rather than pull peppers from the stems to reduce branch damage. The breeder describes Hot Fajita as medium hot; heat can differ among individual fruit and growing conditions. ## Maintenance Check containers regularly for drying, but avoid saturated mix. Remove damaged leaves and inspect leaf undersides for aphids. This frost-tender pepper is grown as a seasonal annual outdoors in cold-winter climates.