(Capsicum annuum) A dangerous pepper for the disorganized gardener, Hot Portugal is completely indistinguishable in all ways but one from its fabulously sweet field mate, Jimmy Nardello: heat. I can’t tell you how many times over the years we have stood together over a pepper plant, muttering, “I don’t remember either...YOU try one”. In all honesty, as far as hot peppers go, it’s middling, with very sweet flesh and a touch of heat in the pith and seeds. Stunning long red fruits are wonderful when stuffed and are beautiful in ristras. After roasting, they make an incredibly flavorful base for our annual batch of hot sauce, spiced up with some jalapenos and Thai chilis. An excellent chili for cool climates, it is early and productive. First offered in 1935.
70-80 days. UO

Packet: 30 seeds

[split]

Growing Info

SOWING:

Indoors, 6-8 weeks before your last frost date.

Transplant out after danger of frost (50+ nighttime temps).

Note: Protect well from the cold!

PLANTING DEPTH:

1/4"

SPACING:

12-24" spacing in rows 24-36" apart.

EMERGENCE:

7-14 days @ soil temp 70-85F

LIGHT:

Full sun

FERTILITY:

Moderate-Heavy. Prefer well-drained, fertile soil with ample phosphorous and calcium (too little calcium can cause blossom end rot) and a pH between 6.5-6.8.

ADDITIONAL NOTES:

Pepper seeds germinate very slowly and poorly in cold soil. Keep soil temperatures at 80-90F while germinating, and grow plants at 70F.

After transplanting, use a floating row cover to keep plants warmer during the day and protect them from cold nights. Remove as temperatures increase. Too much heat can cause blossom drop.

Taller varieties benefit from staking.

Harvesting ripe fruit consistently encourages fruit production.

Hot Pepper, 'Hot Portugal'