These peppers are so full of flavour you'll never buy your peppers anywhere else again. Great to eat cooked or raw, they really do add flavour to any dish.
Country of Origin - Italy/Spain/Holland/Morocco/Netherlands
Class - Minimum Class 2
Our Spanish grower Antonio Reverte based in the Lorca region of Murcia grows some of our peppers. He was one of the very first organic growers in Spain and raises a wide variety of produce to maximise the fertility of the soil. Antonio is very passionate and grows many unusual and interesting varieties of vegetables, such as romanesco cauliflower, large and purply spring onions, gorgeous lettuces and kohl rabi. Irrigation is hard work in the Murcia region due to the dry climate, but Antonio has a secret weapon in the form of an old Moorish irrigation system of channels that he uses instead of hoses.
Leave cutting your peppers as near to serving time as possible, to avoid losing their crispness. Give them a quick rinse before you cut them, it is easiest if you slice them in half and then remove the stalk and seeds. They are great in stir-fry dishes, and can be roasted. You should keep you peppers in the fridge wrapped up. They will begin to soften with time, so if you are putting them into a salad you should use them as soon as possible, when they are at their crunchiest. If you are using them more than one time, ensure they are kept, in a sealed container, in your fridge to preserve for longer. Suitable for home freezing.
Stuck for ideas? Click here for Pepper recipes