Taste Profile:
Thin-skinned, juicy, and naturally sweet (0 heat on the Scoville scale). Notes of ripe tomato and cherry with a clean finish—excellent raw or cooked. Sold in ~1/2-3/4# amounts.

How to Use:

• Raw: Slice into salads, antipasti, or snack with hummus.

• Sauté/Fry: Classic “Italian frying pepper” — quick pan sear in olive oil with garlic.

• Roast/Grill: Char until skins blister, then peel; finish with olive oil + sea salt.

• Stuffed: Fill with herbed ricotta or sausage & rice; bake until tender.

• Preserve: Roast, peel, marinate in olive oil/vinegar; or freeze strips for winter.

Pairings:
Basil, oregano, garlic, balsamic, capers, anchovy, mozzarella/burrata, sausage, chickpeas, farro.

Nutrient Perks:

• Vitamin C powerhouse (well over daily value)

• Vitamin A (carotenoids like capsanthin)

• Vitamin B6 + Folate, potassium, fiber

• Naturally low-calorie, no capsaicin heat

Prep & Storage:
Rinse, pat dry, and deseed. Keep unwashed in a produce bag in the fridge 5–7 days. For longer keeping, roast, peel, and freeze in strips.