Finger-sized fruit ripen from pale yellow-green to reddish-pink and taste delightfully fruity with light citrus and berry overtones, yet are very hot. Juicy peppers have a crisp and crunchy texture and reach 3-4"" long when ripe. Highly productive, this pepper matures mid- to late-season. It was donated to Seed Savers Exchange in 1996 by Darrell Kellogg, who obtained it in 1987 from Bishop Nursery in Oregon.
Try adding this pepper to salsa recipes. It has a citrus, spicy flavor that is best enjoyed when the immature peppers are less than 3 inches long.
You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.
- 90 days from transplant
- Organic
- Very hot with pleasant berry and citrus flavors
