Guernica Sweet Pepper
Sweet and delicious either fresh or dried. While many sweet peppers are just papery and bland when dried, these are deeply, deliciously flavorful. They dry easily and are also fantastic when green, fried up in olive oil or grilled with a little salt, much like Padrón peppers. 6″ long, red fruit that start to crinkle a little on the plant when mature. They look and taste a lot like a bigger, more substantial version of "Jimmy Nardello" peppers.
They're a great pantry staple for winter stews, pasta, meat rubs, and sauces. Traditionally ground into a sweet paprika for sauces in Spain. You could smoke them to get your own version of Spanish Pimenton smoked paprika. I just dry them in halves or pieces for grinding or hand-crumbling. Casey O'Leary of the Snake River Seed Co-op was given this variety by Lino Zabal, a Basque gardener living in Boise, Idaho, who had been growing them for over 40 years.