Fish Peppers

Since the 19th century, ‘Fish’ peppers have been one of those secret heirloom ingredients — employed in fish and shellfish cookery — that never showed up in cookbooks but were instead part of oral tradition. Today, ‘Fish’ peppers, with their variegated leaves and multicolored pods, are popular for their ornamental qualities. They’re also grown for cooking, and are perfect for drying into wonderful hot-hot chili powder. Includes a recipe for White Hot Fish Pepper Salsa.

Your e-mail address:
Recipients's e-mail address:

Recipients's e-mail address (Optional):
Personal Message (optional):

Subscribe Today!

Pay Now & Save 67% Off the Cover Price

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here