Hot Portugal Pepper

Start seeds indoors 6-8 weeks before the last frost date, sowing them 1/4 inch deep in seed-starting mix. Maintain soil temperature at 70-85°F using a heat mat, as consistent warmth is crucial for germination. Seeds typically germinate in 10-14 days, after which seedlings need 12-16 hours of light daily from grow lights or a sunny window.

Transplant outdoors 2-3 weeks after the last frost when soil temperatures consistently exceed 60°F and nighttime temperatures stay above 50°F. Harden off seedlings gradually over one week by exposing them to outdoor conditions for increasing periods daily. Plant in a sunny, well-draining location, spacing plants 18 inches apart.

Harvest peppers in 65-85 days from transplanting when they reach their full 6-7 inch length and bright red color, indicating peak flavor and heat development. Cut peppers from plants using scissors or a sharp knife rather than pulling to avoid plant damage. Peppers can be harvested green if needed, but red-ripe fruits offer the best flavor and full heat potential. Always wear gloves when handling and avoid touching eyes, washing hands thoroughly even after glove use.

Remove the first few flowers that appear to encourage stronger, bushier plant development and potentially increase overall fruit production. Consider staking or caging plants as they mature to prevent drooping under the weight of their pepper load.