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Beaver Dam Pepper - (Capsicum annuum) |
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The Beaver Dam Pepper is a Hungarian heirloom brought to Beaver Dam, Wisconsin in 1912 by the Joe Hussli family. Tapered fruits are crunchy and mildly hot when seeded. The peppers have an excellent flavor and are sturdy enough to lend themselves to stuffing.
They mature from lime-green to deep red, makes an excellent regular salsa and an especially good one paired with tomatillos.
80 days
Approx 40 seeds per pack
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Hot, but Good |
| I grew up in Beaver Dam and know some of the Hussli family. When I saw this at a local nursery, I had to have it. I have used it in chili and in salsa. They are big, meaty and Hot. When preparing the, wear rubber gloves, or you skin will burn for several hours, no matter how much you wash them. |
| Eric Halverson |
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Still smokin! |
| This pepper is HOT!! I grew it in honor of a friend who is an M.D. in Beaver Dam, and was surprised that they burned my skin on my hand when I removed the seeds/insides. Be forewarned, if you cant take things too hot. Beautiful color and strong grower. They havent yet turned red here in Illinois. |
| - Beverly Finn, IL |
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