50 seeds 90 days to maturity
This heirloom pepper from northwestern Spain has made a name for itself in recent years. Traditionally served as tapas in Spain where they are harvested green at just 1-2 inches long and sauteed in olive oil and garlic. Most are deliciously mild but about 1 in 20 will be hot. As the peppers grow larger and turn red they also develop more intense heat. Start seeds indoors 6-8 weeks before last frost at 75-80 F.