Crops › Hot Chilli
How to grow Hot Chilli
in the US
Sow February to March, plant out April to June, harvest July to September. About 85 days from seed to plate.
Shown for zone 6. Zone table further down.
Hot chilies are cracking to grow, to be honest. They need a bit of effort and patience, but it's proper worth it for the flavor and the heat. Nothing beats picking your own from the plant, fresh for your tea or for making a good sauce.
Sowing
Chilies need a long growing season and plenty of warmth, so you'll want to get them started indoors. Plan to sow about 10-12 weeks before your last frost date. For folks in Zone 5, that's March or April. Zone 6 and 7, February or March. Zones 8 and 9, you can get going in January or February. Sow seeds about a quarter-inch deep in good seed-starting mix, maybe a couple of seeds per pot, then thin to the strongest one. Keep them somewhere warm, 70-80°F (21-27°C) is ideal, on a heat mat if you've got one. They won't do much if they're cold.
Growing on
Once your seedlings have a few true leaves, you can prick them out into individual pots. Keep them warm and watered, watching them grow. Before planting out, you'll need to harden them off properly for a week or two, gradually getting them used to outside conditions. Wait until all danger of frost has passed, and the soil is good and warm. Plant them out in a sunny spot, maybe 18-24 inches apart. They'll need a bit of support, a stake or a cage, especially the taller types, as those pods get heavy. They do well in good-sized containers too, 5-gallon buckets are grand.
Looking after it
Chilies like a steady supply of moisture, but don't let them get waterlogged, you know? Once they start setting fruit, ease off the watering a bit; it helps intensify the flavor and the heat, to be honest. Feed them with a balanced fertilizer every couple of weeks when they're growing strong. Keep an eye out for weeds and maybe pop some mulch down to keep the soil moisture even.
What goes wrong
Slugs aren't usually a massive problem once they're big, but those young seedlings can be a target for cutworms. Keep an eye out for aphids and whiteflies too, especially if they're indoors or in a greenhouse. A good blast of water can dislodge them, or a bit of insecticidal soap if it's getting proper bad. Companion planting with basil or marigolds can help keep some of the nasties away, like I say in the app.
Harvest
You'll be harvesting from about 85 days after sowing, often starting in July and going right through to October. Pick your chilies when they've reached their full color, that's when they'll have the best heat and aroma. Use a sharp knife or snips to cut them off, leaving a bit of stem attached. Store them chilled in the fridge for longest life, or dry them, freeze them, or make cracking sauces.
I always grow a few more than I think I need, just in case, and I love a good 'Lemon Drop' for that zingy flavor in a stir-fry, proper chuffed with that one.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Thai Hot This one gives you loads of tiny, fiery pods on a neat, compact plant. It's just right for adding a proper kick to stir-fries or curries. | No club votes yet |
| Thai Dragon You'll get upright clusters of fiery pods from these plants, they're proper heavy bearing. If you want a cracking yield of hot chilies, this is a good choice. | No club votes yet |
| Bird’s Eye These small, potent pods are a staple in Southeast Asian cooking, packing a real punch. Grow them if you love authentic, fiery dishes. | No club votes yet |
| Chile de Árbol These are slim, woody-stemmed chilies that are absolutely brilliant for drying. Perfect if you want to make your own sauces or chili flakes. | No club votes yet |
| Tabasco You'll get juicy, hot pods that grow in upright clusters, famously used for fermented sauces. A must-grow if you're into making your own hot sauce. | No club votes yet |
| Lemon Drop (Aji Limon) This 'baccatum' type has a bright citrus flavor and a lovely clean heat, and it's prolific too. It's a cracking choice for a different kind of chili experience. | No club votes yet |
| Hot Wax These medium-long pods give a noticeable burn and are proper versatile in the kitchen. They're good for frying, pickling, or just eating fresh. | No club votes yet |
| Charleston Hot This is a Cayenne-type chili specifically bred to be resilient and hot, especially good for the Southeast. It's a solid choice if you're looking for a dependable, fiery crop. | No club votes yet |
| Aji Pineapple You'll get elongated yellow pods with lovely fruity 'baccatum' notes and a warm heat. A bit different, and great for adding a tropical twist to your cooking. | No club votes yet |
| Aji Mango These chilies have a proper tropical aroma and a medium-hot kick, growing to a vivid yellow-orange. They're fantastic for adding exotic flavor to your dishes. | No club votes yet |
| Aji Cito This 'baccatum' gives a sharp, clean heat and is very hot for its type, to be honest. If you like a clean, intense burn, this one's for you. | No club votes yet |
| Aji Amarillo This Peruvian classic offers a deep, complex flavor and thrives with long growing seasons. It's a cracking choice for those wanting authentic South American tastes. | No club votes yet |
| Puerto Rican Hot You'll get robust plants that produce tapered, hot pods, just right for making your own sauces. A good, dependable option for a steady supply of heat. | No club votes yet |
| Devil’s Tongue Yellow This Habanero-relative has distinctive wrinkled yellow pods and a proper strong heat. It's one for those who truly love the fiery side of things. | No club votes yet |
| Peri-Peri (African Bird’s Eye) These small, upright pods pack an intense heat and are traditional in piri-piri sauces. A good one if you want that classic, fiery flavor. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Hot Chilli seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | January to April | July to October |
| Zone 4 | January to April | July to October |
| Zone 5 | March to April | August to October |
| Zone 6 | February to March | July to September |
| Zone 7 | February to March | July to September |
| Zone 8 | January to February | June to August |
| Zone 9 | January to February | June to August |
| Zone 10 | January to April | July to October |
Cook the harvest
A hearty, deeply spiced vegetarian bean stew where fresh hot chillies provide sustained heat throughout. Loaded with kidney beans, fire-roasted tomatoes, and smoky spices, it has all the satisfaction of a meat chili with none of the meat. This freezes beautifully and feeds a crowd.
55 min · easyJuicy shrimp tossed in a sticky hot chilli glaze, piled into warm corn tortillas with creamy avocado slaw and a squeeze of lime. These tacos come together in under 20 minutes and deliver layers of heat, sweetness, and freshness that make them genuinely addictive. A standout summer taco that puts the hero ingredient front and center.
25 min · easyA smoky, chunky salsa made from hot chillies and tomatoes charred directly over a gas flame or under the broiler until blistered and deeply flavored. Charring transforms the fresh chillies into something with a complex, roasted heat that no raw salsa can match. This is the salsa to serve with tacos, chips, grilled meats, or eggs.
25 min · easyGrilled or boiled corn on the cob slathered in a compound butter made from fresh hot chillies, lime zest, and cilantro — a showstopping side that takes minutes and tastes absolutely incredible. This is American street corn at its most elemental: the heat of the chilli, the brightness of lime, and the richness of butter work together in perfect harmony.
25 min · easyWatch for, and grow alongside
Companions: Basil, Marigolds, Carrots, Onions
Questions people ask
When do you sow Hot Chilli in the US?
Sow Hot Chilli from February to March in zone 6, earlier or later by zone. Plant out April to June, after the last frost.
How long does Hot Chilli take from sowing to harvest?
Roughly 85 days, with the harvest July to September.
Which Hot Chilli varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Thai Hot, Thai Dragon, Bird’s Eye, Chile de Árbol and more.
Track your Hot Chilli from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.