HEIRLOOM HOME GROWN VEGETABLES JUST TASTE BETTER!
MADE IN USA OUTSTANDING!
SWEET RED PEPPER (54 days)
15 SEEDS
Goes back before 1860. Shaped like bonbons, these little sweet peppers are a good size for lunch box treats, and great for pickling, canning, and stuffing. Tall plants bear loads of dark red 1 in. x 1-½ in. fruits that not only looks like cherries, but have some cherry flavor as well!
The flesh is thick and sweet. They make a nice addition to salads or are good for canning or pickling. Can be used in the green stage or at the red, ripe stage.
These don’t just produce a few peppers, they bear profusely. The branches are laden with these small, round fruits. The young fruits are uniformly green but they ripen to a bright red as they mature. They are perfect for eating straight from the garden, but also serve well for pickling and preserving.
Sweet red cherry peppers are easily preserved, either by pickling,
drying, freezing, or by many other methods, for that delicious pepper flavor
year round.
YOU'LL LOVE THESE!
Bake, Deep Fry, Fry, Grill, Pickle, Roast, Sauté, Sear, Smoke, Steam, Stir Fry, THE POSSIBILITIES ARE ENDLESS, GET CREATIVE AND ENJOY!
EASY RECIPE BELOW...
Caramelized Onions and Sweet Red
Cherry Peppers Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed red cherry peppers are delicious with steak, eggs, or spicy Italian sausage.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and sliced into 1/4-inch strips
- 8 sweet red cherry peppers, stemmed, seeded and cut into 1/4-inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
- directions
- Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.
YOU CAN GROW THESE SEEDS IN CONTAINERS, WINDOWSILL, ON YOUR BALCONY, PORCH, DECK, OR MAKE SMALL BOXES IN THE GROUND IN THE FIELD OR IN YOUR YARD THAT YOU HAVE DESIGNATED FOR YOUR GARDEN.
A SUPER FUN IDEA IS TO GROW FOOD IN YOUR FLOWER GARDENS, I ALWAYS PUT HERBS AND VEGETABLES MIXED INTO THE ROCK BEDS IN MY FRONT YARD. IT TURNS OUT VERY PRETTY AND IT'S REALLY NICE TO GO TO YOUR FLOWER GARDEN AND PICK UP SOMETHING TO EAT. THE NEIGHBORS ENJOY IT TOO!