Description
A very popular thick walled, medium heat chilli used widely in Mexican cooking. Great for salsas, nachos, tacos, burritos and pizzas. Usually harvested when green but can be left to mature and turn red. Caution: Can irritate skin and eyes. Sow Spring to Summer. Contains approx. 50 seeds.
Position: Full sun
Harvest: Approx. 12-14 Weeks
