Probably my favorite pepper to grow. It starts as a black pepper, then green, and then turning red when ripe. I've had the same plant for over three years growing. It's almost four feet tall now and still putting out healthy shoots.
The fruit themselves grow no longer than a couple inches and tend to be on the spicier end of the heat spectrum.
I've had to support the plant with stakes because of the plants height and single stalk. Because of our climate here in San Diego I am fortunate to be able to grow things like peppers and tomatoes for more than one season at a time.
If you cannot eat the fruit at time of picking the peppers can be dried out on a table or hung to dry and used as pepper flakes or tossed into a soup. The seeds can be saved for next year's crop.
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