What are the pros? Easy to roast and skin.
What are the cons? Too many to eat!
I started these in a heated seed box and transferred to cells. I put them out after frost on drip and under black plastic for greater root heat. What an amazing producer! We had more than we could process on the 20 plants we grew. Best part is that they are so easy to process: Cut off tops and remove seeds. Lay on cookie sheet at 350 degrees for 25 minutes. Turn off oven leaving peppers inside oven until fairly cool. The skins will be dry and the yummy flesh just squeezes out like toothpaste! Put them in freezer jam jars for freezing. Roasted red pepper soup all winter. I will be better prepared next year to save these sweet rich flavored peppers.
Would you recommend this product to a friend?