The 3"-long, colorful, striped fruits of the ‘Fish’ pepper variety are borne on 2'-tall plants with beautiful variegated foliage.
Traditionally used in oyster and crab houses around Chesapeake Bay, this 19th-century African-American heirloom was first offered by William Woys Weaver in the 1995 Seed Savers Exchange Yearbook. His grandfather received the seeds in the 1940s from Horace Pippin of West Chester, Pennsylvania.
- Organic
- Good for container gardens
- From the Collection 2002
This variety works for:
- Fresh eating
- Roasting
- Salsa
- Pickling
- Drying
This pepper is: MEDIUM HOT
Wear rubber gloves when processing hot peppers; do not touch your eyes. If you are sensitive to the heat, wear a mask over your mouth and nose to protect your eyes.
Try adding this pepper to salsa recipes, fish stews, and crab dishes. 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.
