Tequila Sunrise Pepper
The Tequila Sunrise Pepper (Capsicum annuum) is a sweet pepper variety noted for its vibrant golden-orange color and distinct carrot-like shape. Despite being part of the Capsicum genus, it is known for its mild flavor. · Flavor: Sweet...
- Packet
- 10
- Season
- 2026
The Tequila Sunrise Pepper (Capsicum annuum) is a sweet pepper variety noted for its vibrant golden-orange color and distinct carrot-like shape. Despite being part of the Capsicum genus, it is known for its mild flavor.
- Flavor: Sweet and fruity with a crisp, crunchy texture, sometimes noted as having a slight citrus or "lemony" undertone. This pepper is not hot.
- Heat: Very mild to no heat, typically with 0 to 500 Scoville Heat Units (SHU), though some seed companies suggest a mild hint of heat around 2,500 SHU. It's primarily enjoyed for its sweet flavor.
- Origin: The exact origin is not well documented, but it is an heirloom, open-pollinated variety developed in the USA.
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Culinary Uses:
- Raw: Its sweet and crunchy nature makes it ideal for salads, slaws, and snacking.
- Cooking: Excellent for grilling, roasting, frying, or pickling.
- Garnish: The brilliant orange color makes it a striking garnish.
- Containers: Compact, productive plants make it a great option for container gardening.
Add a touch of heat to your dishes with Tequila Sunrise Pepper Seeds. These colorful, medium-hot peppers offer a unique flavor profile and a beautiful color gradient.
Casa Verde Note: The color of these pods is exceptional. The flavor is also very good. A Casa Verde Stunner. A Must grow. We will grow this one every year.
10 Seeds Per Pack
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.


























