Corno di Toro Chile Peppers
Inventory, 25 lbs : 0
Corno di Toro chile peppers are elongated, curved pods averaging 20 to 25 centimeters in length and 5 to 7 centimeters in diameter, and have a conical shape tapering to a rounded point. The skin is glossy, smooth, and thin, ripening from green to dark red, yellow, or orange, depending on the specific variety. Underneath the surface, the flesh is thick, crisp, and lightly striated, encasing a central cavity filled with pale red to ivory ribs and round and flat, cream-colored seeds. Corno di Toro chile peppers offer a sweet, fruity flavor with a mild heat that gradually increases as the pepper matures.
Corno di Toro chile peppers are available in the spring through summer.
Corno di Toro chile peppers, botanically classified as Capsicum annuum, are an Italian heirloom variety and are members of the Solanaceae or nightshade family. Also known as Bull’s Horn peppers and Cowhorn peppers, Corno di Toro chile peppers are considered an Italian roasting pepper that has a mild heat, ranging 0-500 SHU on the Scoville scale. The name Corno di Toro translates from Italian to mean “horn of the bull,” and is derived from the pepper’s similarity in shape to a bull’s horn. There are multiple varieties of Corno di Toro chile peppers popularly grown as specialty pepper in home gardens, especially in Italy, and the peppers are commonly used in sauces or cooked applications such as frying and roasting.
Corno di Toro chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect against vision loss and assist in rebuilding collagen within the skin. The peppers are also a good source of potassium, manganese, vitamin K, fiber, and folate.
Corno di Toro chile peppers are best suited for both raw and cooked applications such as roasting, baking, grilling, frying, and sautéing. When fresh, the peppers can be added to salads, chopped into salsas, blended into sauces, or sliced into strips and served alongside dips or cheeses as antipasti. Reminiscent of classic Italian frying peppers, the Corno di Toro is also an ideal variety for a traditional Italian appetizer, fried in olive oil and finished with sea salt and parmesan cheese. The peppers can be cooked down to make Italian sauces, and whole peppers can be grilled, roasted, or sautéed for use on sandwiches, pasta, and pizzas. Their larger size also makes them an ideal pepper for stuffing with a combination of rice or pasta, herbs, and cheeses. In addition to cooked preparations, the peppers can also be dried, pickled, or frozen to preserve for use in the winter months. Corno di Toro chile peppers pair well with grilled shrimp, anchovies, meats such ground beef or veal meatballs, rice, tomatoes, onions, garlic, roasted potatoes, zucchini, swiss chard, herbs such as basil, rosemary, and thyme, white beans, olives, capers, and cheeses such as parmesan and mozzarella. Fresh peppers will keep 1-2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator.
Corno di Toro chile peppers have become a symbol of Italian heritage and family tradition in the United States. Often found in home gardens of Italian Americans, Corno di Toro chile pepper seeds have been passed down through multiple generations, beginning with the family members who chose to immigrate from Italy to the United States for a better life. The seeds of the peppers are traditionally saved each season, and secret family gardening techniques are passed among family members as a way to connect and feel closer to one another. Many Italian Americans still have gardens filled with Corno di Toro chile peppers from their ancestors in the modern-day and the garden is a reminder of the family roots that they have grown from.
Corno di Torro chile peppers are descendants of peppers from Central and South America that were introduced to Europe via Spanish and Portuguese explorers in the 15th and 16th centuries. Since their introduction, peppers were highly cultivated in Europe, and new peppers were developed such as the Corno di Torro in Italy. Corno di Toro chile peppers were then believed to have been introduced to the United States in the early 1900s via Italian immigrants. Today Corno di Toro chile peppers can still be found growing as a garden and small farm variety in Italy and other regions of Europe. They can also be found through local farmers markets in the United States and are sold through online seed catalogs for home garden use.
Recipes that include Corno di Toro Chile Peppers. One is easiest, three is harder.
|Food dot com||Cheesy Shrimp Suffed Corno de Toro Peppers|
|Pizza Goon||Toro! Sweet Pepper Pizza|
|20 Minute Garden||Chilis Rellenos Made with Corno di Toro Peppers|