The Corno di toro rosso pepper is an old, very productive, early Italian variety (a little less early than the Ferenc tender variety) which produces elongated conical peppers of about 70 g and 15 cm long and 5 cm wide, shaped like a long horn, green when immature turning red when ripe. The plant produces about 10 fruits with 2 or 3 locules per plant outdoors. The leaves are about 10 cm long and 5 cm wide.

The corno di toro rosso pepper is a pepper with very good taste quality, with not very thick skin and juicy, sweet, refreshing flesh without any spiciness in the mouth (0/10).

Corno di Toro Rosso peppers can be eaten fresh or preserved in vinegar.

How to successfully sow peppers

Sow in February/March in pots of fine seed compost, only 2-3 mm deep, in a heated greenhouse (25°C). Water with a sprayer to keep the seed compost moist but not soggy.
You can sprinkle crushed charcoal on top to prevent fungus growth. Place the pots in bright light or under a grow light to prevent your seedlings from shooting upwards. Keep them warm.
Repot into larger pots when seedlings have 2 to 4 true leaves.

Transplant the seedlings into the garden in light, airy soil in May when frost is no longer a risk, in a warm, sunny location 50 cm in all directions. Water and mulch.
Be careful, although adding compost is welcome, an excess of nitrogen could lead to strong foliage development to the detriment of the fruit.
Peppers require high temperatures to thrive. If you don't live in an area with hot summers, we strongly recommend growing them in a greenhouse.

Harvesting peppers

Harvest peppers approximately 5 to 6 months after sowing.