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Maturing to a glossy red, nonpungent Lipstick peppers are heavy fruits with a thick consistent sweet flesh that may be enjoyed fresh or roasted. About four inches long and two inches in diameter, they characteristically taper to a blunt point.
Lipstick peppers are in season from Rutiz farms in the late summer and early fall months.
A good source of vitamin A, vitamin C, calcium and potassium, red peppers are higher in vitamin A and vitamin C than green peppers.
Add the sweet crunch of Lipstick peppers to all types of salads. Chopped, grated or sliced in rings, add flavor to casseroles, pasta dishes, egg dishes and pizza. Stuff with rice, cheese, proteins. Use lipstick chiles like red Fresnos -- as garnish.
A member of the Capsicum annuum species, Lipstick peppers are locally grown in the San Diego, California, and surrounding areas. It is thought to have originated in Bolivia or Southern Brazil.
Recipes that include Lipstick Peppers. One is easiest, three is harder.
|Figments||Grilled White Nectarines, Lipstick Peppers, Soppressata with Fresh Ricotta, Basil, Rocolla & Lemon-Fennel-Chili Vinaigrette|
|Birmingham Food Girl||Goat Cheese-Stuffed Red Peppers|