Golden Nugget Pepper

This variety originally came to us from Martha Perry of Pontiac, Michigan. Pepper species are native to the Americas and have been cultivated for thousands of years. The Spanish and Portuguese brought them back to Europe and to their colonies in Africa and Asia. From there peppers continued to spread and develop. The chemical in hot peppers that causes a burning sensation is known as capsaicin and can be found in the highest concentration in the white pith around the seeds.

• Conventional

This variety works for:

• Fresh eating
• Pickling
• Drying

This pepper is: MILD to MEDIUM 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. 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