Hot Pepper, Szentesi Cherry (Organic)
Capsicum annuum. Very Hot. 75 days.
Classic Hungarian hot pepper with a rich flavor. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1” wide and deep red when ripe. Relatively thick walls for a hot pepper make this a great variety for hot sauce, stuffing, or drying for spicy paprika. Of our hot pepper offerings, it is one of the best for pickling whole. Early to ripen and productive in our climate. An excellent use for Szentesi Cherry was created by our friend and collaborator, chef Tim Wastell of Portland, Oregon, who made a delicious fermented, seedless hot pepper sauce for the 2015 Culinary Breeding Network Variety Showcase. A great alternative to Cherry Bomb, the Semenis/Monsanto hybrid. Collected by The Seed Ambassadors Project in 2008 from a Hungarian seed company.
Seed produced by Pitchfork & Crow in Lebanon, Oregon.