The Sweetest Pepper on the Planet
The roots of the Ramiro Pepper lie in the Italian countryside, where true pepper lovers cultivated this variety to become what is now the sweetest, tastiest pepper available. The high sugar content, thin skin and striking red and yellow colors make this pepper a favorite with both children and adults.
The versatility and flavor of this pepper have chefs requesting it by name. This crisp, juicy fruit is ideal raw as a snack or tossed in a salad, and hands-down scrumptious when grilled, stuffed, boiled or fried.
Tapas of Ramiro and Roma Tomatoes Recipe
2 Ramiro sweet peppers
1 box of Roma (or plum) tomatoes
olive oil
Grill Ramiro sweet peppers on a fork above a burner of your stove, on the BBQ, or in the broiler. When the skin is thoroughly black, place the sweet pepper in a small plastic bag so that the skin loosens. Leave to cool, then remove skin and seeds. Because of Ramiro’s comparatively thin and soft skin, peeling is not essential.
Peel the tomatoes, halve them and remove the seeds. If you like, you can give the tomatoes extra flavor treatment by drying them. Sprinkle a baking tray with olive oil and pepper, thyme, rosemary, bay leaves and garlic. Lay the tomato halves on the tray, round sides up. Sprinkle them with pepper, thyme, garlic, bay leaves and rosemary, and olive oil. Let them dry for 1 to 3 hours in a 70°C oven. Be sure to leave the door ajar.
Chop the sweet pepper and tomato, and place in a bowl. Add olive oil, salt and pepper, and mix together well. If you like, you can also add some finely cut olives and onion to the mix. Serve with toast, baguette or bruscetta.
Serves 6