Pequillo Pimento Pepper

75-90 days. A prized Basque variety, Pequillo is a piquant Pepper that is smaller than a Bell Pepper, triangular in shape (ending in a point) and pimento-red. Pequillo's savory flavor marries well with seafood, cheese, mushrooms and other vegetables. It makes an excellent tapa alone when stuffed or can be added to soups or stews. Coveted by chefs, Pequillo is traditionally roasted over a wood fire until blackened and blistered, placed in a bag for 10 minutes to steam, and then peeled and seeded: it acquires a bold flavor that is complex, rich, smoky and spicy-sweet. Pepper heaven. The plants grow up to 24" tall. (OP.)

One packet of about 30 seeds
In stock
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Peppers ought to be experienced right off the vine after harvest. Best raised as transplants sown indoors 6 to 8 weeks prior to setting out in full sun after the last spring frost date, they like rich soil and need regular additional fertilizing. They need at least 10 weeks of hot weather to produce well and should be enjoyed soon after harvest. To protect Peppers from sunburn, pinch plants to encourage leaf growth. Keep Peppers picked to sustain production levels. At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Put them in a paper bag on a tray and close the bag tight so the steam detaches the skins. Once cool, remove the skins, stems, membrane and seeds, and freeze in airtight plastic bags for use through the winter. (See Hot Chile Peppers for Cajun Bell Peppers, which earned a spot in the Hot Chile Peppers with a 100 to 1,000 Scoville heat rating.) Deer resistant.

Average seed life: 2 years.
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