The vigorous, upright plant supports large numbers of hot peppers of excellent market type. The fruit average 6-7" L x 1-1/2" at the shoulder, tapering to a point. Hot Portugal peppers are a wrinkled dark green, ripening quite early to a brilliant, glossy scarlet.
These long, spicy peppers have thin flesh and are edible when green, but waiting for them to ripen and turn red on the plant will give the best flavor and heat. You can dry your harvest or use it fresh for roasting, cooking or making sauces for a sweet, spicy taste.
Hot Portugal pepper is popular with both commercial and home growers, thanks to its excellent yield. The longer, conical shape and vivid red hue when ripe add both visual interest and a pop of color. Start indoors 6 to 8 weeks before the last expected frost. Once outdoor temperatures reach 60°F or higher regularly, harden off the seedlings before transplanting them to a sunny location with well-drained soil.
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