15 seeds
Sowing: from February to June
Sixth: 60 between plants 1 meter between rows
Harvest: approximately 80 days after transplanting
Txorixero pepper (Capsicum annuum)
€3.50Price
Txorixero pepper (Capsicum annuum): this traditional Basque pepper is a marvel, sweet and perfect for breakfast, with a complex flavor and thick flesh. The choricero pepper is eaten fresh, dried, and rehydrated; it's often found canned; it's the main ingredient in the famous and delicious Salsa Biscay! It can also be eaten fresh to add a touch of flavor to salads, or sautéed (perhaps grilled). As soon as it hits the flame, you'll experience extraordinary aromas.
In the field the plant is productive, reaches a meter in height, does not fear the heat but benefits from regular irrigation.