In the kitchen
- Blend ripe pods into a fragrant table sauce.
- Dice into tomato, mango or cucumber salsa; taste before adding more.
- Use in pepper vinegar, marinades or fermented pepper mash.
Chef pick
Habanero El Remo Pepper Seeds
$5.00
Packet: 10+ Seeds per Packet
Quantity & buying options
Kitchen Pepper
Habanero El Remo brings fruity habanero-style aroma to salsa, sauces and marinades. Its wrinkled, lantern-shaped pods ripen from green through orange to orange-red or red. Listed as a mild habanero-type, it is a useful choice when aroma matters; taste each...
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
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Growing guides
Ships from Québec
- Packet
- 10+ Seeds per Packet
- Maturity
- Harvest at orange-red/red; timing varies with conditions
- Germination
- Warm soil, ideally 26-30 C; heat mat recommended
- Type
- Non-GMO | Mild Habanero El Remo pepper
- Plant habit
- Productive chinense-type plants with pendant wrinkled pods
- Seed line
- Open-pollinated selection
- Best for
- Mild hot sauce, fruit salsa, ferments, pepper vinegar, marinades, roasted carrot sauce, fresh cooking
- Packed for
- Packed for 2026
Start indoors 10-12 weeks before transplanting and grow in a warm protected site for best ripening in Canada.
FROM GARDEN TO KITCHEN
Habanero El Remo, from seed to supper.
Try its fruity character in a fresh salsa, a carrot sauce or a tray of roasted vegetables. Taste a small piece first and adjust the amount of pepper to your preference.
01 / MAKE A FRUIT SALSA
Mango, lime and a little pepper.
Chop ripe El Remo with mango and red onion, then add lime juice. Serve freshly made beside tacos or grilled vegetables, adding the pepper gradually to taste.
02 / BLEND A CARROT SAUCE
A spoonful of warm orange colour.
Cook the pepper with carrots until tender, then blend to a spoonable sauce. Add a little citrus juice to taste and serve with roasted vegetables or a grain bowl. This is a freshly prepared sauce, not a canning recipe.
03 / ROAST WITH VEGETABLES
One platter, different textures.
Remove the seeds from pepper halves and roast with courgette, onion and potato wedges. Cut the vegetables to suit their cooking times and add the peppers later if needed, until softened with lightly browned edges.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Mild habanero-type · 10+ seeds per packet
Habanero El Remo Pepper Seeds
Habanero El Remo brings fruity habanero-style aroma to salsa, sauces and marinades. Its wrinkled, lantern-shaped pods ripen from green through orange to orange-red or red. Listed as a mild habanero-type, it is a useful choice when aroma matters; taste each harvest before deciding how much to use.
HeatMild habanero-type
SpeciesCapsicum chinense-type
HarvestOrange-red/red ripe pods
Packet10+ seeds
Why grow it?
Choose El Remo for fragrant fruit salsa, pepper vinegar and everyday sauces. Blend ripe pods with roasted carrot, citrus or mango, or use small amounts in a marinade. Mild describes the variety’s expected heat, not a guarantee that every fruit will taste the same.
At a glance
FlavourFruity, aromatic, tropical
ShapeWrinkled, lantern-shaped pods
HabitBranching plants with pendant pods
Growing and harvest
- Start indoors about 10–12 weeks before your planned transplant date, with warmth and good light.
- Harden off gradually; transplant after frost risk has passed and nights are reliably warm.
- Allow pods to colour from green through orange to orange-red or red. Harvest by ripeness rather than a fixed day count.
- A warm, sheltered site, containers that can be protected, or greenhouse culture can extend the growing season. Outdoor ripening depends on local conditions.
Explore pepper seeds
Questions about Habanero El Remo
Is it completely heatless?
No. It is listed as a mild habanero-type. Heat can vary between fruits and growing conditions; taste before using it in a dish that needs very little heat.
When will it be ready to harvest?
Use fully coloured orange-red or red pods for ripe-pepper flavour. We do not have a verified number of days from transplant for this seed lot, so the listing does not promise a fixed harvest date.
Can I grow it in Canada?
Start early and provide warmth. Protected growing can help extend the season, but ripe outdoor harvests depend on local summer temperatures, planting time and frost dates.
What should I cook with it?
Try fruit salsa, roasted carrot sauce, pepper vinegar, marinades or fermented sauces. Begin with a small amount and adjust to taste.
Seed note
Variety descriptions are guidance. Pod shape, ripening speed and heat can vary. Save seed from fully ripe pods on healthy plants, and consider possible cross-pollination if preserving a particular selection.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Sow indoors 10-12 weeks before transplanting. Keep soil warm for germination, grow under strong light, and transplant after nights are reliably warm. Containers and protected culture help ripen chinense-type peppers.
Use Habanero El Remo for mild hot sauce, fruit salsa, ferments, pepper vinegar, marinades, roasted carrot sauce, and fresh cooking where habanero aroma matters more than heat.
