Thick walled, very pungent dark green fruits average 9 cm (3.5") long by 4 cm (1.5") wide. Peppers turn red at maturity. Plants average 60 cm (24") in height. Makes an eye watering addition to salsa and dips and is also an excellent variety for pickling.
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How To Grow
Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4") deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12") apart in rows spaced 60 cm (24") apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting