Sweet Pimento Pepper is a bright-red, thick-walled pepper that matures in just 80 days, making it exceptionally early for a variety adapted to cooler climates. Growing to a modest 24 inches tall with squat, 4-inch fruits, this cultivar thrives in hardiness zones 9-11 and brings genuine sweetness and fruity flavor to northern gardens where peppers are notoriously fickle. Its reliable performance even in challenging years, combined with its versatility in the kitchen, has made it a standby for gardeners who refuse to compromise on flavor.
Full Sun
Moderate
9-11
24in H x 18in W
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Moderate
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The real draw here is the combination of extreme earliness and genuine cold tolerance. You get fruits that are substantial and meaty, with walls thick enough for serious roasting or canning, yet the plant produces reliably even when summer never quite commits to being warm. For northern gardeners tired of choosing between heat-loving peppers and actual harvests, this variety lands right in the sweet spot of practicality and genuine flavor.
These peppers shine in the kitchen when roasted whole, their thick walls turning silky and sweet as they blister over flame. The fruity character and substantial flesh make them exceptional for canning and preserving, a traditional use that speaks to this variety's heritage in food preservation. Fresh slicing and stuffing are natural applications too, thanks to the squat shape and hollow interior.
No timeline data available yet for this variety.
Pepper seed is notoriously slow without consistent heat. Start seeds indoors 8-10 weeks before your last frost date in warm soil between 70-85°F. A heat mat is invaluable here, as seeds languish in cool conditions and germination can be erratic without steady warmth. Keep soil moist but not soggy, and expect sprouting to take 10-14 days even with proper heat.
Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions, then transplant after all danger of frost has passed and soil has warmed to at least 60°F. Space plants 18 inches apart with 24 inches between rows in full sun. Plant them at the same depth they were growing in containers.
Pick fruits when they reach full red color and are about 4 inches across. The squat shape makes them unmistakable when mature. For fresh eating and roasting, harvest at full color; for canning, ensure peppers are completely red and the walls have thickened. Cut peppers from the plant with a sharp knife or pruners rather than pulling, which can damage branches.
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