Marconi Rosso
Peppers have really thrived in this summer’s high heat. I’ve had my best yields ever of Marconi Rosso, Lanterna Piccante, Alma Paprika and Habanada peppers., and they continue to produce more fruits.
Marconi Rosso, like other Italian ‘frying’ peppers make an easy and incredibly delicious side-dish for a Mediterranean-style dinner: simply remove seeds, cut into strips vertically, sprinkle with sea salt and saute in good olive oil over medium heat, turning occasionally until softened (about 7 minutes). Serve as-is, or garnish with toasted pine-nuts or shredded Pecorino cheese.
Lanterna picante
Lanterna Piccante is a unique pepper that you won’t find in stores or even at farmers Markets. The large plants are graceful and bear large numbers of stunning pendant scarlet fruits, 1.5” to 2.5” across, shaped like succulent nodding bells. These are thin-walled, with the flesh having a delicious fruity flavor, and the seeds and ribs packing significant heat. The heat dissipates very quickly and doesn’t linger long on the tongue. To avoid the heat, cut the peppers in half vertically and cut out the seed cluster and ribs. Save a few seeds to add a little spark back to dishes that contain the flesh. I love to chop Lanterna Piccante peppers into 1/4” ‘confetti’ and add to omelettes, stir-fries, chicken or tuna salad, for its flavor and beauty. With the seeds, or some of them, it makes a great salsa ingredient. Like other peppers, they freeze well.
Alma paprika
I love growing Alma Paprika for the fun of watching the fruits change color as they mature, starting out creamy white, becoming marbled and flushed with rosy shades, and finally ripening to vibrant solid red. The distinctive flavor is a little spicy but not hot, perfect for making your own sweet paprika seasoning. I but the fruits into ½” squares and slowly dry them in my dehydrator. I grind the pieces in an electric coffee grinder (that is only used for spices), and store in a glass jar.
This is the first time I’ve grown Habanada pepper, a newer hybrid that is supposed to have all the flavor of a classic Habanero pepper bit completely without heat. One fruit on my plant is approaching ripeness now, and I’m looking forward to trying it.