Meaty, flavorful, big pepper
A slightly spicy cooking pepper that is the basis for many Mexican dishes:
stuffed for chiles rellenos, roasted or fried while green, or allowed to ripen to a deep brick-red for enchilada sauce, mole, and pepper strings (ristras). Fantastic in omelettes and stir-fry too. Like a bell pepper with spice.
BOTANICAL NAME: Capsicum sp.
Cultivation similar to tomato. Start seeds indoors about two months before last hard frost. Overwatering in flats may cause damping off or fungus. Transplant seedlings 12" apart into a sunny area when soil is warm and nights are above 50F. Protect from cutworms. Can tolerate marginal fertility but responds to calcium, phosphorous (bone meal), and magnesium. Water evenly to avoid stress and blossom end rot. Use green or wait until deep brick-red.
GROW BIOINTENSIVE® CULTURAL INFORMATION: H/Matures 9-12/Harvest up to 17/Yield fresh 36-197, hot dried 5-20/Spacing 12"
ADDITIONAL INFORMATION : tolerates hot weather