Harvested during August & September when the peppers have turned a brilliant shade of red, then flame roasted on the day they are picked. These sweet peppers are Ideal for salads, pasta dishes, pizzas, as part of a mezze platter or used to make muhamara (red pepper and walnut dip - see blog for recipe).

Please note that the peppers are flame roasted so small charred flecks will appear in this product.