Red hot Polish pepper. Well flavored tapered fruits are 5" long. Used extensively by the spice industry in Poland for drying due to its rather thin flesh.
- 80 days from transplant
- ±4,200 seeds/oz
- Tapered fruits grow to 5 inches long
- Hot pepper
- Thin flesh makes it a good drying pepper
This variety works for:
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. It has a citrus, spicy flavor that is best enjoyed when the immature peppers are less than 3 inches long.
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
Sweet heat. Great for drying and spice.
by Pappy Rika.
I haven't grown these in a few years, but I remember them having a good sweetness when ripe. They are productive. I was caught off guard by the heat, though. According to the average scoville on these, they should be around the level of a Poblano. Mine were more closer to a Thin, Red Cayenne, or somewhere in between. I had a dozen plants and the heat was consistent, so it wasn't a cross-pollination issue that got me. Just giving a heads up. I did have a lower tolerance for heat at the time. These are thin-walled and can easily be made into flakes or powder.