Matures in: 70 days from setting out transplants

Description:
Very hot, thick-walled peppers, 3 inches long by 1½ inches wide. Good used fresh, cooked, pickled, and dried.
SOWING:
Plant seed indoors 6 to 8 weeks before danger of frost is past. May also be planted directly outdoors after last frost. Plant seed 1 inch apart and cover with 1/4 inch of fine soil, well pressed down. Place seed starting tray in a very warm spot (both night and day) and cover with a frame of glass or polyethylene to preserve moisture until seeds start to grow.
THINNING:
When plants are 2 to 3 inches tall, thin or transplant 2 inches apart in another tray. After danger of frost has passed, transplant outdoors into rows 2 to 3 feet apart, spacing plants 18 to 24 inches apart in the row.
GERMINATION:
Germinates in 12 to 21 days depending on soil and temperature conditions.
REMARKS:
Many gardeners hold off heavy fertilization until the first blossom produces a small fruit which is picked off. Pepper plants produce more fruit if kept picked and not allowed to ripen. Cut instead of pulling from plant to avoid injury.