Hot Burrito Edible Potted Pepper

Hot Burrito is a compact edible potted pepper in PanAmerican Seed’s Kitchen Minis collection. Its broad, blunt-conical fruit starts lime green and ripens bright red; the breeder rates it mild and describes it as useful in sauces and slow-cooked dishes. [PanAmerican Seed](https://www.panamseed.com/Products/191109990041105/edible-potted-pepper-hot-burrito/) ## Landscape Use Grow it in a sunny windowsill or counter pot, or move it outdoors in warm weather. PanAmerican Seed lists a 10–12 inch height and 8–10 inch width, with 4-inch fruit and 95–110 days from transplant to ripe peppers. A University of Arkansas horticulture study also identifies Hot Burrito as a compact container-grown pepper and found that warmer greenhouse temperatures shortened time to flowering and fruiting. [University of Arkansas horticulture study](https://scholarworks.uark.edu/hortpub/35/) ## Growing Conditions Peppers need warmth and cannot tolerate frost. Give the plant bright sun and free-draining potting mix; avoid cold, wet conditions. PanAmerican Seed advises keeping its Kitchen Minis crop on the dry side and placing a support stick near the central stem around flowering because fruit can weigh down the plant. At home, allow the mix to begin drying between waterings without letting the plant wilt, especially while fruit is setting. [Illinois Extension](https://extension.illinois.edu/gardening/peppers) ## Harvest Pick the peppers green or let them turn red for a ripe display. Cut fruit cleanly from stems to limit breakage. The heat rating is mild according to the breeder; individual fruit may vary. ## Maintenance Rotate indoor containers for even light and check small pots often because they dry faster than garden soil. Remove damaged leaves and watch for aphids beneath foliage. The plant is frost tender and is best treated as a seasonal outdoor annual in cold-winter regions.