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Tomato Pepper - (Capsicum annuum) |
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The Tomato Pepper has thick, sweet flesh with just a hint of heat makes a perfect, all-round pepper for eating raw, pickling, or making salsas and sauces.
Flattened, globe-shaped fruits on sturdy, productive plants. An heirloom brought from Hungary in 1912 by the Joe Hussli family of Beaver Dam, WI.
Certified Organic
80 days
Approx 40 seeds per pack
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Tomato Pepper |
| Eaten raw they are pretty spicy ,more mild when cooked.Either way they are tasty. Need a long growing season , so if you are in northern climates, start early as possible, after threat of frost is gone. Something different and unique for the vegetable garden . |
| - Jamie Page, IL |
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So Hard to find! |
| This is my all-time favorite pepper! As far as I can find, this is the only source for this pepper, at least under this name. It has such a sweet/mildly spicy flavor with some descent heat in the seeds. Plants are medium to high in productivity. These Peppers are great for stuffing and canning--both red and green. Ive also grown these in pots and they do fine, but with a bit smaller fruits. There is a wonderful Hussli Family recipe for canning these wonderful peppers. |
| - JennyAnn, PA |
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Tomato Peppers Pack the Heat |
| Do not be fooled by the hint of heat in these Tomato Peppers. While they have the initial sweet flavor of a red bell pepper, the capsicum sneaks up on unsuspecting tastebuds, and the heat lingers for quite a while. The heat also intensifies with time, so homemade salsas and salads could have an unexpected intensity. If you are a taster who likes just a hint of heat, then these tomato peppers may pack too much heat for you. The plants are easy to grow. They make great summer giveaways for neighbors and friends who like the heat! |
| Janette Denil |
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