Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Corno di Toro Chile Peppers
Inventory, 25 lbs : 0
This item was last sold on : 08/26/17
The Corno di Toro or Bull's Horn chile gets its name from its curved, long and slender pod that comes to a pointed tip, resembling that of a bull’s horn. When immature its skin is green and depending upon variety will ripen to a vibrant red or yellow hue when fully mature. Measuring six to ten inches in length and two to three inches in width at its shoulders the Corno di Toro chile has a thick flesh that is encased in a thin skin. Corno di Toro chiles offer a sweet flavor with a mild heat ranging between 1 and 1000 Scoville units. It's flavor when young and green is mostly sweet with a subtle heat that gradually increases as the pepper matures.
Corno di Toro chile peppers are available in the spring and summer months.
Botanically a member of Capsicum annuum the Corno di Toro chile pepper is an Italian heirloom variety and part of the Solanaceae or nightshade family. A Cubanelle type pepper the Corno di Toro is also known as an Italian roasting pepper and by its Italian to English translation as, Bull’s Horn chile pepper. A specialty pepper the Corn di Toro is a popular pepper in home gardens and can be found when in season at farmers markets and specialty grocers.
Mature red peppers such as the Corno Di Toro are at their peak of vitamin A and vitamin C content, nearly twice the amount compared to when at their green and immature stage.
Reminiscent of classic Italian frying peppers the Corno di Toro is an ideal variety for a traditional Italian appetizer, fried simply in olive oil and finished with sea salt and parmesan cheese. It is also a popular variety for cooking down to make Italian sauces. Whole peppers can be grilled, roasted or sautéed for use on sandwiches, pasta and pizzas. Their larger size also makes them an ideal pepper for stuffing with a combination of rice or pasta, herbs, and cheeses then roasting or baking. When fresh they can be added to salads or sliced into strips and served alongside dips or cheeses as antipasti. The peppers can also be dried, pickled or frozen to preserve for use in the winter months. Their sweet pepper flavor pairs well with grilled shrimp, ground beef and veal meatballs, rice, tomato, roasted potatoes, herbs such as basil, rosemary and thyme and cheeses such as parmesan and mozzarella. To store, keep refrigerated and use within one to two weeks.
A much loved Italian variety the Corno di Torro pepper is believed to have made its way to America in the early 1900’s via Italian immigrants. It was common for those immigrating to bring along with them seeds of their favorite fruits and vegetables, some like the Corno di Torro are varieties that had been grown for generations. Still today a favorite in Italy the Corno di Toro can now be found growing in pepper growing regions around the globe as a garden and small farm favorite. Corno di Toro peppers will thrive in full sun with direct sunlight and temperatures above sixty degrees. A prolific fruiter Corno di Toro pepper plants are tall growing in an upright fashion.
Restaurants currently purchasing this product as an ingredient for their menu.
|Uptown Tavern||San Diego CA||619-847-4688|
Recipes that include Corno di Toro Chile Peppers. One is easiest, three is harder.
|20 Minute Garden||Chilis Rellenos Made with Corno di Toro Peppers|
|Pizza Goon||Toro! Sweet Pepper Pizza|
|Food.com||Cheesy Shrimp Suffed Corno de Toro Peppers|
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