We've been growing this pepper in our family for maybe 50 years. My Dad (the original Pepper Joe) said he got the seeds in South Philly at the Italian market there on 9th Street.
Man, I love this pepper fried whole in olive oil, fresh parsley and salt and pepper.
We use it as a side dish for Breaded veal, chicken, fish and beef dishes.
It's delicious in a sandwich with a hard roll and sharp cheese like provolone.
Also, it makes an awesome Pepper and Egg Omelet when you lose the seeds.
It's about a 5 or a 6 on a 1 to 10 Heat Scale.
I'm going to introduce it in my 2012 Catalog as it is growing extrmely well and very prolific in South Carolina, Pennsylvania, Maryland, Fort Myers, Florida and Michigan in our test gardens.
I'm trying to find out the actual name of it so it's not an issue if I call it what we've referred to it over the years, the "Long Italian Pepper". Again, it's medium hot, averages 6" or 7" although we've had some reach 11" and it is medium green as you see in the pic. It has a sloped shoulder and is fairly fleshy.
Do you know the actual name?
Or is it universally called the Long Hot Italian Pepper??
ps....received a few emails from folks that did business with the original Pepper Joe back in the day.
I took Dad out of retirement at 70 years old and he grew many of the peppers and handled shipping and handling. He did that until he hit 80 years old. He went to the Big Pepper farm in the sky at the ripe age of 88.
RIP Pepper Joe Senior.
Here's a pic of us back in 1988 when I founded the Pepper Joe company. Wassup with my hair and shirt?
Hey man, that was the eighties...it was cool back then....that's my story and I'm sticking with it.
------>>>
Man, I love this pepper fried whole in olive oil, fresh parsley and salt and pepper.
We use it as a side dish for Breaded veal, chicken, fish and beef dishes.
It's delicious in a sandwich with a hard roll and sharp cheese like provolone.
Also, it makes an awesome Pepper and Egg Omelet when you lose the seeds.
It's about a 5 or a 6 on a 1 to 10 Heat Scale.
I'm going to introduce it in my 2012 Catalog as it is growing extrmely well and very prolific in South Carolina, Pennsylvania, Maryland, Fort Myers, Florida and Michigan in our test gardens.
I'm trying to find out the actual name of it so it's not an issue if I call it what we've referred to it over the years, the "Long Italian Pepper". Again, it's medium hot, averages 6" or 7" although we've had some reach 11" and it is medium green as you see in the pic. It has a sloped shoulder and is fairly fleshy.
Do you know the actual name?
Or is it universally called the Long Hot Italian Pepper??
ps....received a few emails from folks that did business with the original Pepper Joe back in the day.
I took Dad out of retirement at 70 years old and he grew many of the peppers and handled shipping and handling. He did that until he hit 80 years old. He went to the Big Pepper farm in the sky at the ripe age of 88.
RIP Pepper Joe Senior.
Here's a pic of us back in 1988 when I founded the Pepper Joe company. Wassup with my hair and shirt?
Hey man, that was the eighties...it was cool back then....that's my story and I'm sticking with it.
------>>>
