Heirloom Chile Peppers Bulgarian Carrot
Heirloom Chile Peppers Bulgarian Carrot
Heirloom Chile Peppers Bulgarian Carrot
Heirloom Chile Peppers Bulgarian Carrot
Heirloom Chile Peppers Bulgarian Carrot

Pepper Bulgarian Carrot - Renee's Garden Seeds

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Capsicum annuum

Also known as “Shipkas,” these compact heirloom chiles bear heavy sets of early maturing, 3 inch glossy orange pods shaped like little carrots. Bulgarian Carrot chiles are both hot and fruity and really delicious in fresh salsas, for scrumptious sauce, or any dish or sauce that calls for both heat and lots of flavor. Their thicker, crunchy walls are perfect for hot pickled peppers. Carrot chiles rank between Jalapenos and Cayennes in heat levels.
Seed Count: Approx. 40-45 / Weight: 0.25 g
 Sow Seeds Indoors Days to Germinate Transplant Outdoors in Full Sun Mature Height Transplant to Harvest
Feb.-March 10 - 18 days May-June 1.5 ft. Approx. 66 days


In early spring, start indoors about 2 months before night temperatures stay reliably 50-55F (10-13C). Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy and very warm 80-85F (27-29C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 in. tall, transplant into deeper individual containers. Maintain at 70-75F (21-24C). Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 1.5 ft. apart into rich soil in full sun.


Chiles need warm conditions; don't transplant outdoors until night temperatures stay securely above 55F (13C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.  


Harvest when chiles have coloured up to deep orange with a high gloss. Use these hot and fruity flavored chiles for delicious salsas, hot sauces, spicy pickled peppers or in any recipe using hot chiles. Carrot chiles have a thick flesh and do not dry well, so freeze in heavy Ziploc bags if preserving for future use.

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