What is an Aconcagua Pepper?
Aconcagua hails from South America which would lead one to believe it to be a spicy Latino hot pepper. Surprise, it is actually very sweet as far as peppers go.
It’s not quite as sweet as fruit, but it does have a distant whisper of a fruity flavor while retaining a crispy crunchy texture
It is best at its full red ripe stage, but can be eaten yellow/green or even its intermediate orange stage. Commonly used as a frying pepper, it can also be used in salads or just raw.
How big is the Aconcagua Pepper?
It’s a big one too averaging slightly under a foot long, occasionally a tad longer, and about 2 inches to 2.5 inches wide.
- Germination Ratio 70 – 80%
- Germination Period 10-14 days
- Open Pollinated
- Plant spacing 12″-18″
- Full Sun
- Maturity 65-75 days
- Plant Height 24″ – 36″
Soil temperatures of at least 65 f will minimize the need for most protection from cooler spring weather. In cool areas, transplants should be Protected with cloches or cold-frames as they are highly sensitive to frost.
Peppers require only moderate amounts of fertilizer. Pre-plant applications of dehydrated manure, followed by 5-10-10 fertilizer is a good idea. Cut back on fertilizer when the fruits set.
After fruit has set apply a thin covering of mulch for moisture conservation and weed suppression.
I like to spray my pepper plants with an Epsom Salts water mix, about one heaping teaspoon of Epsom salts well blended into every gallon of water.
Pepper plants also require sulfur, hot peppers more than sweet varieties, but sweet peppers also. Throwing some match heads in the ground with your transplants will help to supply it.
Don’t laugh, it’s “cost-effective” and it works .
Disease can be minimized by proper spacing and by watering earlier in the day, so leaves dry quickly or by using soaker hoses / drip irrigation.