Carmen Sweet Pepper

Carmen was bred by Johnny's Selected Seeds, the employee-owned seed company in Winslow, Maine. It's an Italian bull's horn type — corno di toro — the long, tapered sweet pepper that's a staple across southern Italy and virtually unknown in American grocery stores. Johnny's set out to make the type accessible to North American growers, and they succeeded spectacularly.

In 2006, Carmen won the All-America Selections award, one of the oldest and most respected trial-based honors in the gardening world. AAS winners are tested by independent judges in trial gardens across the continent and evaluated on flavor, performance, and garden-worthiness. Carmen didn't just pass — it stood out.

The name comes from the title character of Bizet's opera — bold, dramatic, impossible to ignore. It fits. Carmen is not a subtle pepper. It's long, deeply red, intensely sweet, and it commands attention on the plant and on the plate.

Long, tapered fruits — approximately 6 inches by 2.5 inches, around 5 oz each. They ripen from green to a deep, saturated red that's almost luminous. The flesh is thick-walled for a tapered pepper, sweet and juicy with virtually no bitterness at any stage.

The flavor at full red maturity is exceptional — concentrated sweetness with a fruity complexity that blocky bell peppers simply don't achieve. There's a reason Italian cooks have built entire dishes around this shape. The thin taper and thick walls mean Carmen caramelizes beautifully when roasted, blisters perfectly when grilled, and eats like candy straight off the plant.

If you've never grown a corno di toro type, Carmen is the one to start with. If you have, you already know why it's here.

Roasted: This is Carmen's calling. Halve lengthwise, drizzle with olive oil, roast at 425°F until the edges char and the flesh turns silky. The sugars caramelize into something approaching candy.

Grilled: Whole, over direct flame, until blistered and collapsed. Peel, dress with good olive oil and flaky salt. This is the dish that sells people on the variety.

Fresh: Slice into rings or strips — the sweetness and thick walls make Carmen one of the best raw-eating peppers you can grow. Far sweeter than most bells at the same stage.

Preserved: Roast, peel, and pack in olive oil with garlic. Keeps in the fridge for weeks and elevates every sandwich, pizza, and antipasto plate it touches.

We grow in soil and season with attention to flavor and health of the plant. Ask us what we're harvesting this week.