Brought back from South America by Spanish monks in the 16 century, over the last 400 years they became a favorite in the Northwestern region of Spain. What makes this pepper interesting is that only a small percentage, 1 out of 20 of the small ( 1- 1 ½”) peppers are considered hot. Is it hot or is it not? You don't know until you try one! Customarily they are fried in oil and served as tapas. Mature peppers elongate with a conic undulating shape; pick them green, small or big, or leave on until they turn red.They have flavorful spice to them, not to much, less than a jalapeno with the mature reds having a sassy sweetness.The plants were highly productive for us, harvesting a few gallons from 2 plants. 20 seeds
Indoors - Start 8-10 weeks before last frost, 1/4" deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18" apart when danger of frost has passed and when soil is 65 degrees
Harvest - Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, in color and sweeten up.
Tips - Plant in fertile, well composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.