Tired of grocery store peppers that have no flavor?
Grow the Escamillo—the garden favorite for flavor and heat-resilience.
These aren't your average bell peppers.
Escamillos are "Bull’s Horn" style frying peppers that turn a stunning golden yellow.
They are incredibly sweet, crisp, and perfect for grilling, salads, or eating fresh right off the plant.
Why buy these starts?
✅ Award Winner: All-America Selections winner for flavor and yield.
✅ Climate-Smart: Bred to handle 2026’s fluctuating heat waves and still produce tons of fruit.
✅ Beginner Friendly: Naturally disease-resistant and thrives in both garden beds and large containers.
✅ Organic Practices: Grown using Certified Naturally Grown standards,
Escamillo Pepper Seedling - single
Follow these simple steps for a golden harvest:
🌞 1. Sunshine First
* Light: Escamillo needs FULL SUN. That means a minimum of 6–8 hours of direct, unfiltered sunlight per day. If it’s in the shade, it will grow, but it won’t produce many peppers.
🪴 2. Planting & Space
* When to Plant: Wait until all danger of frost has passed and your soil temperature is warm (at least 60°F / 15°C). Peers hate the cold!
* Spacing: Give it room! Peppers don't like to be crowded. Plant them 18–24 inches apart. If planting in a container, use at least a 5-gallon pot (about 12–14 inches in diameter).
* Support: Escamillo gets loaded with heavy peppers. Put a stake or a small tomato cage around it when you first plant it. The branches will break later under the weight if you don't.
💧 3. Water & Food
* Watering: Keep the soil consistently moist, but never soggy. Water deeply once or twice a week (depending on the heat), rather than light daily watering. Consistent moisture prevents "blossom end rot."
* Feeding: Peppers are moderate feeders. Mix some all-purpose organic vegetable fertilizer or compost into the hole when planting. Feed again once the first flowers appear.
✂️ 4. Maximize Your Harvest
* The First Flower (The "Top"): It sounds painful, but pinch off the very first tiny flower buds that appear at the top. This forces the plant to spend energy building a stronger root system and a sturdier structure, leading to a much larger harvest overall.
* Harvesting:
* Green (around 60 days): You can eat them green, but they won't be sweet.
* Golden (around 80 days): For maximum sweetness, wait until the pepper turns from light green to a vibrant, uniform golden yellow.
* Use a pair of sharp shears to cut the stem; do not pull them off, or you might snap the branches.
Pro-Tip: "The sweetest pepper ever!" Escamillo has zero heat, making it a kids' favorite.
Enjoy your harvest! If you have any other questions, feel free to reach back out.
