93.8% would recommend this item to a friend.
3 out of 3 people found the following review helpful:
What are the pros? dark aroma, deep flavor
What are the cons? none
The product description lured me in last year. I tried to grow 10 plants but only 5 made the transplant. But the 5 that took delivered well. Excited by the description of the ajvar spread/sauce, I went to an international market and bought a few jars to see what mine should taste like. It was great fun following the old recipes and making ajvar. Great stuff! But, the best surprise of all was how good these peppers taste sliced up and sauted in olive oil along with some white onion and garlic. Wow. Dark, aromatic sweet red pepper with a perfectly musky flavor.
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5 out of 5 people found the following review helpful:
What are the pros? Easy grown, large crop, tase
What are the cons? None
I built two new pepper beds this last year specifically to give the Ajvar and Northern pepper a try. Being in Chicago we have a very short growing season especially for peppers, knowing that Ajvar comes from a warm climate like Macedonia I started my seed in February. They were slow to start, especially compared to my Northern seeds but once I got them outside in full sun in some fantastic soil they took off like a rocket. I planted 12 Ajvars and 12 Northern and luckily the weather was perfect last summer. Ajvars dropped about 10-14 peppers per plant initially, they matured fairly quickly, I left them on the plant a few extra weeks to have all the peppers ripen around the same time. The flavor was FAR superior to the Northern pepper, texture was thick and meaty and very robust. I picked them as needed for cooking but harvested the vast majority at the end of the season. I grilled them, pealed off the skin and pickled them, I ended up with 6 large mason jars of love.
6 out of 6 people found the following review helpful:
What are the pros? Phenomenal flavor
These sweet peppers are truly phenomenal. They produce very abundantly, even when they had shade in the morning. No pests, no sun scald. They don't take weeks to turn red like most other sweet peppers. Best of all,t he flavor is truly superb. I made roasted red pepper soup that would be fit for a 5 star gourmet restaurant! Even after the soup had been frozen several months, it still tasted just like fresh. I will grow more of these peppers this year!
1 out of 1 people found the following review helpful:
What are the pros? Excellent flavor and yield
What are the cons? What’s not to like?
This pepper was easy to grow. Transplanted well and produced tons of delicious peppers until fall. Will definitely grow again.
What are the pros? TASTE, heat/humid hardy
Best pepper I've ever grown! I picked this pepper based on it's history and description and it definitely lived up to standard! My favorite pepper to grill along with the Marconi (2nd favorite). I saved these mostly for grilling (we grill a lot) and there never was any left over! Sweet smoky flavor. They are thick and stay together great straight on the grill! Great saute also. I grilled the Marconi as well but I like to eat raw peppers and used it more for that and saute. If you choose ONE new pepper... choose this one! This will always be in my garden! Second choice would be Marconi. Both grew great in our heat/humidity and were repeats all summer and until first frost. Very long season for us!