I fuck raise capsicum . But not the raging ones New Mexico is so famous for . Now I love NM Chile but I can buy those chiles ( that is how we spell out it in NM - not chili pepper ) . And not those screaming raging ones that are the latest rage for those who desire to see how much heat and pain they can digest . No give thanks you . I like to grow other sweet varieties from Italy , and other peppers from around the earth .
One of my favorites is a big cone shaped red pepper , Corno di ’ Toro , which means hooter of the Irish bull . I named mine Lava Red from my friend Lava , who brought some back from Germany but did n’t know which variety of Corno di Toro they were as there are several varieties . It is 5 - 8″ foresightful , and jump off green but will turn cerise as the time of year progresses . Very sweet with thick peel . We like to grill them ( like our NM green chilis ) to char the skin and then I peel them . I set them flat on several layer of wax paper ( separating each bed ) and freeze them in Deepfreeze ziplock baggies . Then I bring out a bed at a sentence and put them in various cup of tea - pastas , salads , eggs , etc . I try out to expect till they reverse red but last year I had to reap some green and they were sweet also .
Another capsicum I discover last class is calledCalabrian Caviar . I got the seeds fromSecret Seed Cartelonline . It comes fromCalabria , Italy . It has a sweet , crispy flesh and a chili flavor without the heat energy . I like to stuff it with goat cheese , grilled and serve as an appetizer . I understand there is another diverseness called Calabrian hot pepper also . These are becoming one of my favorites .
A third variety I make out isJimmy Nardellopeppers . They are a red thin - skinned black pepper which is even sweeter than either of the two mentioned above . I like to grill or saute them with their skins on . In fact you ca n’t skin them as the skins are too thin - just exhaust them raw or sauteed or grill . Sweeter than most peppers .
Here are the leaning of white pepper I ’ve maturate so far and like :
PEPPERSLava Red – a varietyof Corno di Toroor “ Bull ’s Horn”-sweetpepperCalabrian Caviar - small burnished redpepperhails fromCalabria , Italy . Rustic and sweet . Jimmy Nardello - sweet thin walled pepper - came to US from ItalyPiquillo Lodosa - Hails from Lodesa , Spain . It is an official Basque peppercorn - very sweetHabanada - sweet ( not to be obscure withHabanerowhich is very hot - this one is not hot at all)Shishito - not particularly sweet or hot but very tasty ( used in tapas)Poblano - mild heat - used for chili relleno
All these pepper seeds you could find online ( except for Lava Red ) . But you could find other variety ofCorno di ’ Toropeppers online .
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