Apache is a dwarf hot chilli pepper, perfect for growing on a sunny windowsill. The medium sized, lightly curved fruit are 2.5-5cm (1-2") long, and taper to a point. They change from green, through yellow to deep orange and then red as they ripen, and for a small plant there are masses of them: unlike some other smaller chillis that are bred in part for their attractive looks, perhaps with upwards facing fruit, Apache is all about business, and the fruit mostly droop down behind the leaves.
It is the hottest member of our range of chillis.
The Scoville scale of pepper heat is notoriously tricky, partly because so much depends on how the chilli is grown and when it is harvested, partly because our taste bud experiences are subjective. Apaches are reported to rate as high as 75,000 to 90,000, which is pretty hot, getting close to the habanero. In our experience, they match the very hot peppers you find in Thai and Vietnamese cooking, although a touch sweeter - really top-notch.
The more sun and the less water (within reason) they get, the hotter they'll be. When you water established plants, soak them and then let the compost all but dry out before the next dose. New plants, as always, need a bit more watering as they put down roots.
These fierce little fellows are bred with pots in mind. Move them from their P9 pots into 2-3 litre ones and, when the roots hit the sides of those, go up to 7.5 litres - 5 will do if you have no space.
All chillis are happiest in a greenhouse, so if you plant them out in the garden (only after all risk of frost has passed) pick the sunniest, warmest place. The best soil is rich but still light and airy, with sharp drainage, so plenty of compost is a must.
Once the plants reach 60cm in height they may need staking for support outdoors, or if their crop is bumper.