Bulgarian Carrot Pepper
Eighteen-inch plants produce abundant crops of 3" long fruits that ripen to yellow-orange, quite hot yet fruity. Crunchy flesh adds color and sizzle to chutneys and salsas. Excellent when roasted.
- 70-80 days from transplant
- ±4,500 seeds/oz
- Orange fruits grow to 3 inches
- Hot pepper
- Excellent when roasted
- Plants grow to 18 inches
This variety works for:
- Fresh eating
This pepper is: HOT
Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.
Try adding this pepper to salsa recipes or pepper jelly. Roasting the fruits can enhance the flavor.
You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.
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.
- Start Indoors: 8 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 12-24” Apart
- Light: Full Sun
Ratings & Reviews
Great for Pickling
Prolific Yellow Peppers
Hotter than jalepeno
I love to use them for spicy pickles, or to pickle on their own for garnish in salads or mexican type dishes. They have great flavor and the right amount of heat!