Aconcagua Sweet Pepper, Heirloom Seeds

Aconcagua, Sweet Pepper Seeds — The Giant South American Heirloom Frying Pepper

Named for the highest peak in the Americas, Aconcagua is a pepper of impressive proportions. This rare Argentine heirloom produces some of the longest sweet pepper fruits you can grow — slender, tapered pods reaching 10–12 inches or more, ripening from a pale, luminous green to a warm, glowing red-orange. Despite their dramatic size, the walls are thin and tender, making Aconcagua the definitive frying pepper: drop it whole into a hot pan with olive oil and let it blister and soften into something extraordinary.

A true conversation piece in the garden and on the table, Aconcagua rewards patient gardeners with a generous harvest of these elegant, flavorful pods through the season.

Why Grow Aconcagua?

• Exceptionally long fruits — 10–12 inches, among the longest sweet peppers available
• Rare Argentine heirloom — a variety with genuine South American heritage
• Thin-walled and tender — the definitive frying and roasting pepper
• Green to red-orange ripening — harvest at any stage
• Open-pollinated — save seed year after year
• Non-GMO, USA-grown seeds

Growing Notes

Start indoors 8–10 weeks before last frost. Sow seeds ¼ inch deep in fertile, well-draining soil. Transplant outdoors after all frost danger has passed, spacing plants 18–24 inches apart in full sun. Water consistently and stake plants to support the weight of long fruits. Harvest at any stage of ripening.

Days to maturity: 70–80 days
Packet size: ~25+ seeds
Heat level: None (0 SHU)
Type: Heirloom, Open-Pollinated
Spacing: 18–24 inches
Origin: Argentina / USA-grown seeds
Sun: Full sun
USDA Zones: 3–12