Cornito Rosso Corno Di Toro is a compact F1 hybrid pepper that delivers the elegant, horn-shaped fruit of its Italian namesake in a half-size format, perfect for gardeners with limited space. From transplants, it reaches harvest readiness in just 60 days, making it one of the faster peppers to produce. This bush-type plant thrives in warm soil and rewards patient seeders with an abundant crop of slender, pointed red peppers that bring both visual drama and culinary versatility to the garden.
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Moderate
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Half-size Corno di Toro peppers arrive in just 60 days from transplant, condensing the classic Italian heirloom's lengthy growing season into something achievable in shorter seasons. The compact bush habit means you can space plants tightly at 12 inches apart, fitting more production into less real estate. Its F1 hybrid vigor ensures strong, disease-resistant plants that perform reliably even in variable weather.
These slender, horn-shaped peppers roast beautifully, their thin walls collapsing into silky sweetness under high heat. Fresh, they slice for salads or raw platters, their elegant pointed form a visual asset as much as the fruit itself. They're equally at home in Italian cooking traditions where Corno di Toro peppers have been central to regional cuisine, though in a form that gardeners can now grow in half the time.
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Sow seeds 8 weeks before your intended transplant date in late March in shallow flats at 4 seeds per inch, pressing them 1/4 inch deep. Maintain soil temperature between 80-90°F for best germination; pepper seeds germinate slowly in cooler soil. Once true leaves appear, transplant seedlings into 2-inch cell containers or 4-inch pots, growing them at approximately 70°F during the day and 60°F at night. Ideal seedlings for transplanting have visible buds but not yet opened flowers.
Transplant outdoors after the last frost date when soil is warm and weather is settled. Space plants 12 inches apart in prepared beds or containers.
Peppers reach maturity at 60 days from transplant, typically when they turn red. Harvest by cutting or gently pulling peppers from the plant once they reach full color and desired size. For maximum yield, continue harvesting peppers throughout the season as they ripen.
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