Maroni Rossi

The days are getting short and dark, but my pepper crop, warmed by black plastic, remains happy.  If I could grow only one pepper variety, it would be an Italian frying pepper, such as Maroni Rossi.
Sauteed in olive oil, with garlic and a few thin slices of onion, these make an amazing side dish, or a condiment for sandwiches.

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.