PIZZA PEPPER
Product Description:
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Key Features:
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Key Features:
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Customer Reviews
Bountiful yield of these crunchy, tasty and super thick walled peppers. I flash froze a big pan of cut up pieces, roasted another huge pan of slices with olive oil and Italian seasoning, and kept back some for fresh salads. They are probably the best peppers ever for green salads. Perfect. Will plant again next year.
Wowza, they weren’t kidding when they said thick walled! This pepper tastes so sweet at the red stage. And it left just the slightest tingling on the lips. Absolutely fabulous. I have loads of green and just a couple have turned red. I am very excited to harvest more and hoping the red plastic mulch from Territorial Seed pulls through for more ripening! It’s always a toss up how many we can get to full ripening due to be in zone 6b. Definitely will grow more of these next year!
Say that two times, twice! My double order of plants arrived early in perfect condition. Healthy, large plants, immediately took off when planted. Harvest season hasn't yet arrived, but looking very promising.
This non-spicy jalapeno type is my favorite pepper because of its thick skin and great taste. I.always pick then red ripe but they also taste great green.
| Soil Temp for Germ | 70–90°F |
| Seed Depth | ¼" |
| Days to Emergence | 8–25 |
| Soil Temp for Transp | 65°F |
| Plant Spacing | 12–18" |
| Row Spacing | 24–30" |
| Fertilizer Needs | High |
| Minimum Germination | 70% |
| Seeds per Gram | ≈ 140 |
| Seed Life | 2 years |
Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.
Days to maturity are calculated from date of transplanting and reflect edible green fruit.
Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F
Direct Sowing
• Not recommended
Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower
Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation
Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity
KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.
