Martin's Carrot Pepper

Donated to Seed Savers Exchange in 1996 by Dr. William Woys Weaver of PA. Developed in the 19th century by Mennonite horticulturist Jacob B. Garber. Dr. Weaver acquired the variety directly from the Martin family from PA in 1971. Plants 2-2½' tall. Carrot-shaped, 1½-3" long, deep red-orange fruit. Smoky hot flavor.

• 70-90 days from transplant
• Organic
• Medium hot pepper
• Carrot-shaped fruits grow to 1-3 inches
• Smoky hot flavor
• Plants grow to 24 inches

This variety works for:

• Fresh eating
• Roasting
• Salsa
• Pickling
• Drying

This pepper is: MEDIUM/HOT

Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

Try adding this pepper to salsa recipes or stuffing it with cheese and roasting. It makes an excellent pickled pepper.

In his book, Weaver suggests an interesting way to consume the pepper:

"I have often been tempted to call this the Pennsylvania Dutch jalapeno, since it can be used like a jalapeno in cookery. The Pennsylvania Dutch who pickle it whole often serve it stuffed with peanut butter; which makes an interesting hors d'oeuvre, especially wen eaten with salt pretzels and beer."

You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

• Start Indoors: 8 weeks before last frost
• Germination: 14 Days
• Plant Outdoors: 12-24” Apart
• Light: Full Sun