Heavy yields of finger-width, thin-walled red peppers are great for fresh eating or drying and grow up to 12" long. Originally from Calabria, Italy, this variety circulated through the Italian-Canadian seed-saving community in Toronto before being sent to Joe Sestito in Troy, New York. Hot.
Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.