Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Old World flavor with early, generous heat. Hot Portugal is the classic European long red chile prized for its bright sweetness and friendly kick. Think roasted red pepper, cherry, and a touch of smoke carried by a medium heat that flatters rather than overwhelms. It shines anywhere you want bold color and clean warmth from sauté pans to pizza ovens to the grill.
The plants are vigorous yet tidy, usually 2 to 3 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully so the plants look ornamental well before ripening. Pods average 6 to 8 inches, slim, smooth, and tapered with thin to medium walls. They mature from glossy green to a deep, fire engine red that signals peak sweetness and aroma. The walls roast, blister, and peel easily and they dry quickly for flakes and powder.
Take a bite and you get sweet pepper flavor first followed by a steady, clean rise of heat with a pleasant finish. In the kitchen, Hot Portugal is a natural for roasting, grilling, and pan frying. Slice into rings for sandwiches and pizzas, stuff and broil, thread onto skewers, or simmer into bright red sauces. Dried pods grind into a vivid, aromatic powder perfect for spice rubs, soups, and cured meats.
Rooted in Portuguese market traditions and carried worldwide by home gardeners, Hot Portugal remains a dependable Capsicum annuum heirloom valued for earliness, productivity, and true red pepper character. Grow it for heavy harvests, easy cooking, and a heat level you can use every day.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: choose 10 weeks).
Depth: Sow ¼" (6 mm) deep; lightly firm and mist.
Temperature (germination): Medium 80–88°F (27–31°C) with a heat mat + thermostat; consistent warmth speeds and evens emergence.
Germination Time: 7–14 days typical; allow up to 21 days.
Moisture & air: Keep evenly moist, not waterlogged. Humidity dome + daily venting to prevent damping-off.
Light (post-sprout): 14–16 hrs/day strong light 2–4" above canopy.
Air temperature (post-sprout): Days 70–80°F (21–27°C); nights 62–70°F (17–21°C).
Potting Up: First true leaf → 2–3" cells; up-pot to 4–5" pots prior to transplant. Plant a touch deeper each step for stability.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; step to ½-strength after pot-up if growth pales.
Airflow/conditioning: Gentle fan toughens stems and lowers disease pressure.
Soil Temperature & Transplant Timing
Rely on soil thermometry, not dates. Read 2–4" deep at dawn for 3–5 mornings:
Soil ≥60–65°F (16–18°C); night air ≥55°F (13°C).
Ideal root zone 70–85°F (21–29°C) for fast establishment.
How to check: Soil thermometer at planting depth; average readings before committing.
Transplanting Outdoors
Hardening Off: 5–7 days (shade → partial → full sun).
Site: Full sun; fertile, well-drained soil, pH 6.0–6.8. Long pods size best with steady warmth and airflow.
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer per label. Avoid heavy N (excess leaves, delayed fruit).
Spacing: 16–20" (40–50 cm) between plants; 24–36" (60–90 cm) between rows.
Support: Stake or use a low cage—long, heavy pods can crease branches after rain/wind.
Mulch: Apply after soil warms; black/woven mulch boosts heat and suppresses weeds.
Watering: Deep, even moisture—~1–1.25" (25–32 mm)/week including rain. Avoid big dry-downs that cause blossom drop and misshapen pods.
Season Extension: Row cover early (remove at bloom) and reflective mulch improve earliness and color in cool regions.
Variety-Specific Notes (Hot Portugal)
Purpose: Excellent for roasting, stuffing, pickling rings, flakes/powder.
Crop time: 70–90 days from transplant to first red flush; pick frequently to maintain production.
Roast readiness: Harvest at glossy, fully red for peak sweetness and easy peeling after blistering.
Troubleshooting
Tall, leafy, few fruits: Too much nitrogen—dial back and ensure full sun.
Fruit cracking near harvest: Maintain even moisture; pick ahead of storms.
Blossom drop: Nights <55°F or water stress—stabilize temps/irrigation.
Sunscald on exposed pods: Harden plants thoroughly; provide brief afternoon shade during heat waves.
How to Grow — Hot Portugal (Capsicum annuum)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost for robust, early plants.
Germination target: 78–85°F (25–29°C) with bottom heat; emergence 7–14 days. Vent humidity domes daily and bottom-water to reduce damping-off.
Lighting: 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. A small fan strengthens stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; pot up to 3–4" as roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). Black mulch speeds early vigor and keeps long pods clean.
Amendments: Incorporate 2–3" compost and a light organic base fertilizer. For better fruit fill and sweetness, add a touch of sulfate of potash (K); in very sandy soils, include gypsum (Ca) to reduce blossom end rot.
Raised beds/fabric pots: Improve drainage and root warmth—ideal for this long, frying-type chile.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Slightly lean moisture and feeding can sharpen heat and intensify sweetness; overwatering may dilute flavor.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks in vegetative growth.
At first bloom, shift to a low-N, high-K program to favor flower/fruit over foliage and to build sugars for roasting.
Avoid heavy late-season nitrogen; it delays coloring and can produce thin-walled pods.
Weeding & Mulching
Keep weeds in check—they compete for water and nutrients and slow ripening.
Mulch (plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperature
Hand-weed carefully—shallow roots are easily damaged, leading to BER and stalled growth.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for high yields and uniform red color.
In heat waves (>95°F / 35°C), provide light afternoon shade and steady moisture to maintain flower viability and reduce sunscald on long pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Long, heavy pods can bow branches—use ring stakes or a small cage to prevent lodging and to keep fruit off soil.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which can stunt growth.
Add alyssum, dill, coriander to attract beneficials (hoverflies/lacewings) that curb aphids and thrips.
Container Growing
Use 7–10+ gallon pots (10–15 gal for longest, uniform pods) with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides and elevate containers off hot surfaces. Fabric pots improve aeration and root temperature control.
Pruning & Training
Tip-pinch once early for branching and more flowers. Later, remove only interior congestion to improve airflow; aggressive pruning mid-season delays the first flush.
Season Extension
Low tunnels/row cover accelerate early growth; vent or remove during bloom to allow pollinators. In autumn, a light frost cloth can rescue the final red flush for roasting or drying.
Harvest & Seed Saving
First harvest 70–85 days from transplant at green stage; 85–100 days to full crimson red for peak sweetness and classic flavor.
Cut, don’t pull—long pods tear easily at nodes.
For seed, select fully red, straight, uniform pods on vigorous plants. Dry seeds 7–10 days; store cool and dry. Isolate from other annuum frying types to keep Hot Portugal true.
Additional Tips — Hot Portugal (Capsicum annuum)
Harvesting
Maturity cues: Harvest at glossy deep red for the sweetest flavor and classic Portuguese chouriço-friendly heat. Green or half-ripe pods offer brighter acidity but less depth.
Snip for speed: Long, tapered pods can kink stems if pulled. Use clean pruners to cut with a short stem attached.
Production rhythm: Once coloring begins, pick every 2–3 days to keep plants in continual bloom and to limit fruit borer interest in over-mature pods.
Post-harvest finish: Let fully red pods rest 1–2 days on a breathable tray to equalize sugars and develop a richer, jammy note before chilling, roasting, or drying.
Flavor & Nutrition
Profile: Medium heat with sweet, tomato-friendly richness and a gentle, warming finish—excellent for roasting, stuffing, and sauces.
Nutrition: At full red, pods accumulate vitamin C, carotenoids, and sweet soluble solids, supporting both flavor and bright color.
Heat control: Remove ribs/seeds to keep dishes family-friendly; roast to soften heat and amplify sweetness.
Handling
Moderate caution: Heat is moderate but persistent; wear light gloves for big chopping sessions.
Roast & peel tips: Broil or grill until blistered; steam in a covered bowl 10 minutes, then peel for silky sauces and sandwiches.
Storage & Preservation
Fresh storage: Refrigerate dry, unwashed pods in a paper-lined vented box; wash just before use.
Roast-then-freeze: Roast, peel, lay strips flat to IQF on a tray, then bag—perfect for weeknight pasta and eggs.
Drying: Hot Portugal’s walls are thinner than bells—dehydrate at 120–125°F to brittle; store whole and grind to powder for a sweet-heat paprika analog.
Pickling: Excellent in Portuguese-style vinegar brines with garlic and bay leaf; keeps crunch and color.
Fermentation: 2–2.5% salt mash, 10–14 days; blend with brine and red wine vinegar for a bright table sauce.
Kitchen Use
Portuguese classics: Great for linguiça/chouriço toppings, caldo verde riffs, piri-piri-style sauces, and grilled sandwiches.
Everyday ideas:
Roasted pepper strips with olive oil, garlic, and parsley for antipasti.
Sweet-heat pasta: Toss roasted slices with tomato, anchovy, and basil.
Stuffed pods: Rice, herbs, and cheese or sausage; bake until tender.
Pairings: Olive oil, garlic, bay, paprika, oregano, lemon, tomato, seafood, pork, eggs, and fresh cheeses.
Growing & Pruning Tips
Long pods need support: Use low ring stakes or a small cage to prevent branches from bowing as fruit elongates.
Air & light: Keep spacing generous and lightly thin interior shoots after first set for airflow and even coloring.
Heat set management: Above 95°F (35°C), blossoms can drop—use light shade cloth and provide steady soil moisture to maintain set.
Containers & Watering
Pot size: 7–10+ gallons enhances length and uniformity of pods.
Water discipline: Maintain a 2–3-day wet–dry cycle in warm weather. Big swings cause thin walls and reduce sweetness. Mulch to stabilize.
Companion Planting & Pollinators
Allies: Oregano, thyme, basil, and marigold deter pests and attract hoverflies/lacewings. Flower borders help bee visitation for heavier sets.
Seed Saving
True-to-type selection: Save seed from straight, long, uniformly red pods on vigorous plants.
Isolation: Separate from other annuum frying peppers (e.g., Italian sweets) to preserve heat level and shape.
Dry & store: Air-dry seeds thoroughly; jar with desiccant in a cool, dark place.
Common Pests & Problems — Hot Portugal (Capsicum annuum)
Insects & Mites
Aphids (leaf curl, sticky honeydew)
Controls: Hard water spray; neem/soap; predator insects.
The story of Hot Portugal begins, like all chiles, with the Indigenous peoples of the Americas, who first domesticated peppers and wove them into the fabric of their food and medicine. When Portuguese explorers encountered these fiery fruits in the sixteenth century, they quickly carried them along their trade networks, introducing chiles to Europe, Africa, and Asia. In Portugal, farmers and cooks embraced the pepper, selecting strains that would thrive in Mediterranean climates. Among these emerged Hot Portugal, a long, tapering pepper with bright red pods and a heat that bridged the gap between seasoning and spice.
In its homeland, Hot Portugal became a valued ingredient in rustic cooking. Portuguese cuisine, with its emphasis on seafood, stews, and grilled meats, welcomed the pepper’s heat and color. Farmers selected plants that bore abundant fruit, ensuring that households could rely on a steady supply through the growing season. In communities where food preservation was essential, Hot Portugal peppers were strung to dry, creating garlands of scarlet that hung in kitchens and storerooms, both decorative and practical.
The pepper’s journey did not stop in Portugal. Carried by migrants and traders, it found new homes in the Americas once again, where it resonated with Portuguese immigrant communities. In New England, particularly, Hot Portugal peppers became a fixture in gardens and markets, used for making hot sauces, pickled condiments, and fresh salsas. Their flavor was sharp and clean, their heat assertive but manageable, making them versatile for both traditional dishes and new culinary experiments. Over time, the pepper became a bridge between old-world traditions and new-world adaptations.
Culturally, the Hot Portugal carried symbolism tied to vitality, resilience, and celebration. Its red pods stood for energy and life, while its prolific yields mirrored abundance. In folk medicine, the pepper was valued for stimulating digestion and warming the body, a continuation of Indigenous practices adapted through European contexts. It also became a marker of cultural identity for Portuguese communities abroad, where growing and cooking with the pepper was a way of keeping heritage alive.
Today, Hot Portugal peppers are cherished by gardeners for their productivity and by cooks for their versatility. They can be eaten fresh, roasted, dried, or pickled, and they hold their shape well in sauces and stews. Their long, slender pods gleam like scarlet ribbons, making them as attractive in the garden as they are in the kitchen. For seed savers, they represent both continuity with Indigenous domestication and the layered histories of trade, migration, and adaptation.
To grow Hot Portugal is to participate in a story that crosses oceans and centuries, from Indigenous American fields to Portuguese kitchens to immigrant gardens in the Americas. Each pod carries the memory of exchange and adaptation, proof that peppers, like people, thrive in movement and transformation.
Goal: Maintain the early maturity, long tapered red pods (typically 6–8″), and medium heat with rich sweetness, while preserving purity within C. annuum and strong seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 6–12 robust, disease-free plants with uniform, smooth, tapered pods that ripen green → bright red early and evenly. Plants should carry fruit along the canopy without lodging, and pods should roast/fry without collapsing into bitterness.
Cull off-types: Exclude plants with short/blunt pods, very thick walls (jalapeño-like), uneven coloring, markedly late ripening, or harsh/metallic flavors. Remove virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to keep early maturity, pod length, and balanced flavor consistent across seasons.
2) Harvesting Seeds
Timing: For best embryo fill, allow pods to reach fully saturated red and—weather permitting—hold 5–10 days past full color.
Collection: Clip pods with pruners to avoid tearing; select blemish-free, fully red fruit from several chosen plants. Keep plant lots separately labeled through processing.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds/placenta into a labeled sieve/bowl.
Rinse: Wash gently with lukewarm water, rubbing to detach placenta threads.
Dry-rub + winnow option: With very dry pods, crumble seed mass over mesh and winnow chaff; finish with a quick rinse if needed.
Inspection: Remove debris; discard pale, flat, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, airy location; avoid direct sun and temps >95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard and free-flowing.
5) Storing Seeds
Packaging: Put fully dry seeds in paper envelopes inside an airtight jar/foil pouch with silica gel.
Viability: 3–5 years refrigerated; 5–8+ years if ultra-dry and frozen. Always let containers warm sealed before opening to prevent moisture condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); evaluate at 5–10 days.
Targets: ≥85% germination for fresh lots.
Priming (optional): 30–60 minute soak in 0.5–1% H₂O₂ or mild kelp solution can improve speed/uniformity on older seed.
Tips for Successful Seed Saving
Isolation: Hot Portugal is C. annuum and crosses readily with other annuum (cayenne, jalapeño, bells). Use 150–300 ft (45–90 m) isolation; add blossom bagging/caging or hand pollination on branches destined for seed sales or foundation stock.
Pollinators: Encourage bees/hoverflies in general beds; for bagged branches, tap/vibrate flowers daily during bloom.
Record keeping: Note plant IDs, isolation method, harvest dates, pod length/taper, earliness, flavor/heat notes, and any off-types. Photos of pod length and roasting quality help document line integrity.
Selection cue: Prioritize plants that color early, roast evenly without tough skins, and maintain a balanced medium heat—these traits define the market appeal of Hot Portugal.
Culinary Uses, elongated chile with smoky-sweet heat
Roasted whole pods (signature): Grill or broil until blistered; steam 10 minutes, peel, deseed, and slice. Fold into stews, omelets, pasta sauces, and sandwiches.
Stuffed & baked: Broad pods suit stuffing with cheese, beans, or seasoned meats; bake until tender and bubbling.
Fresh & sliced: Dice into tomato salads, beans, and succotash for a sharp kick.
Hot sauces: Ferment ripe pods with garlic, onion, and carrot; blend into bright, pourable sauce with medium-hot burn.
Pickling: Slice into rings for vinegar brines with onion, oregano, and bay; jars brighten sandwiches, sausages, and cheese boards.
Powder & flakes: Dry and grind for paprika-style seasoning with extra heat; ideal for rubs, soups, and rice dishes.
Chili oil: Bloom dried flakes in neutral oil; drizzle over beans, grilled vegetables, or bread.
Heat control tips: Medium–hot to hot; remove placenta for gentler dishes. Add late for fresh aroma.
Preservation and Pantry Value
Dehydration: Medium walls dry into stable flakes and powder; store airtight, dark, with desiccant.
Freezer packs: Roast, peel, and freeze in strips for stews and sauces.
Fermentation: Thick flesh ferments to silky, stable hot sauce.
Pickling: Holds shape and texture well; long jars showcase tapered pods.
Flavor Benefits beyond heat
Sweet, smoky undertones with a straight, cayenne-like heat.
Large size provides more flesh—useful for roasting, stuffing, and preserving.
Garden and Ornamental Benefits
Vigorous plants with heavy sets of long, tapered pods ripening green → glossy red.
Productive for roasting and drying projects.
Attractive for markets due to large, uniform fruits.
Traditional and Practical Uses (Indigenous foodways focus)
American domesticate, European lineage: Though tied to Iberian cooking, Hot Portugal peppers descend from C. annuum domesticated by Indigenous peoples of the Americas.
Indigenous preservation echoes: Drying, roasting, and grinding on stones/metates parallel traditional chile uses across the Americas.
Meal companions: Roasted strips and powders harmonize with maize, beans, and squash dishes, linking European chile cuisines back to Indigenous agricultural cores.
Herbs & extras: parsley, cilantro, bay; a touch of smoked salt for synergy.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Hot Portugal
$200 USD
$300
Unit price /
Unavailable
Description
Old World flavor with early, generous heat. Hot Portugal is the classic European long red chile prized for its bright sweetness and friendly kick. Think roasted red pepper, cherry, and a touch of smoke carried by a medium heat that flatters rather than overwhelms. It shines anywhere you want bold color and clean warmth from sauté pans to pizza ovens to the grill.
The plants are vigorous yet tidy, usually 2 to 3 feet tall with a branching habit that loads each stem with blossoms and long pendant pods. Medium green foliage frames the fruit beautifully so the plants look ornamental well before ripening. Pods average 6 to 8 inches, slim, smooth, and tapered with thin to medium walls. They mature from glossy green to a deep, fire engine red that signals peak sweetness and aroma. The walls roast, blister, and peel easily and they dry quickly for flakes and powder.
Take a bite and you get sweet pepper flavor first followed by a steady, clean rise of heat with a pleasant finish. In the kitchen, Hot Portugal is a natural for roasting, grilling, and pan frying. Slice into rings for sandwiches and pizzas, stuff and broil, thread onto skewers, or simmer into bright red sauces. Dried pods grind into a vivid, aromatic powder perfect for spice rubs, soups, and cured meats.
Rooted in Portuguese market traditions and carried worldwide by home gardeners, Hot Portugal remains a dependable Capsicum annuum heirloom valued for earliness, productivity, and true red pepper character. Grow it for heavy harvests, easy cooking, and a heat level you can use every day.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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