(85 days) Open-pollinated. The highest peak in both the Western and Southern hemispheres, Aconcagua in Argentina stands a lofty 22,841 ft. We are pleased to offer this ginormous frying pepper that is said to originate in Argentina.
Elongated cone-shaped 2½x10" fruits tapering to a blunt rounded end can approach a foot in length. Turning from green to yellow to orange to red, the gorgeous fruits are very sweet, crunchy and fruity, ideal for grilling and frying. Delicious at any stage of ripeness. The plants reach almost 3', with such a heavy pendent fruit set that they benefit from staking. May not always ripen fully to red for northern-tier growers, although we saw many red fruits in this year’s Common Ground Exhibition Hall.②
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For all peppers, days to full-color maturity are from transplanting date.
~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’
Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.
Minimum germination soil temperature 60°, optimal range 68-95°.
BLS: Bacterial Leaf Spot
CMV: Cucumber Mosaic Virus
TMV: Tobacco Mosaic Virus
Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.