Mooo, Mooo. That’s the sound of your alarm clock after you bite into these long, wrinkly, curved thick walled beauties. About half the heat level of a jalapeno but with just as much attitude, it’s definitely one of the longer peppers we’ve seen with the perfect amount of kick for all heat tolerances. Thick walled like your favorite cow horn university mascot, it translates into an excellent frying pepper, better yet pickler that will stuff your Mason jar nicely paired with cucumbers.

- Best started indoors, one month before last frost (check almanac.com/gardening/frostdates)                                                                                                  - Plant seeds 1/8” deep in pots, best started with heating mats for quicker germination but will be fine put in the warmest area of the house – germinates in 12-15 days                                      -place in area with most light to prevent getting leggy  - once at least 3” - transplant outside around 3ft apart with bat guano/compost/organic fertilizer and applied weekly for maximum yield.                                                                                                             -Make sure to plant it in area with maximum sun or grow indoors with maximum lighting in at least a 3 gallon pot for full pepper growth. -Ready in about 90 days from seeding. Minimum 15+ seeds.