My new favorite pizza

[Jenise]

Tomato sauce, light layer of grated mozzarella, Mama Lil's chopped peppers, and dollops of creamy, local fresh goat cheese. Ordered by the slice at the Whole Foods Market on Roosevelt in Seattle. Bob got the standard margerita and was so bored after tasting mine.

Are the peppers sweet or hot?

[Jenise]

Are the peppers sweet or hot?

Mama Lil makes several levels. These were the milder ones; at home I'd use the hot, which I have on hand. Didn't I send you a jar of them?

Has anyone ever had Frigitelli peppers? Our favorite new pizza restaurant flash roasts them in their 800 degree pizza oven. They are unbelievable.

[Jenise]

Has anyone ever had Frigitelli peppers? Our favorite new pizza restaurant flash roasts them in their 800 degree pizza oven. They are unbelievable.

Gosh no, never heard of them. Are you talking fresh vs. pickled?

[Jenise]

Just googled Carrie's peppers, and google suggests the name is actually frigitello peppers. Like these:

http://www.burpee.com/heirloom-seeds-an ... ml?cid=ppc

Carrie, is Piero's in Palm Desert your pizza place? It was the third item down on the Google search--the first two listings were seed companies.

Just googled Carrie's peppers, and google suggests the name is actually frigitello peppers. Like these:

http://www.burpee.com/heirloom-seeds-an ... ml?cid=ppc

Carrie, is Piero's in Palm Desert your pizza place? It was the third item down on the Google search--the first two listings were seed companies.

Yes! Piero's is the place. We've been there five times in the past 30 days (really like it). Anyway, not sure where they get their peppers but they are amazing roasted, I'm assuming with just olive oil and salt. (Not pickled.) We've ordered them every time we've been there.

[Jenise]

Just googled Carrie's peppers, and google suggests the name is actually frigitello peppers. Like these:

http://www.burpee.com/heirloom-seeds-an ... ml?cid=ppc

Carrie, is Piero's in Palm Desert your pizza place? It was the third item down on the Google search--the first two listings were seed companies.

Yes! Piero's is the place. We've been there five times in the past 30 days (really like it). Anyway, not sure where they get their peppers but they are amazing roasted, I'm assuming with just olive oil and salt. (Not pickled.) We've ordered them every time we've been there.

That's the way Padrone peppers are prepared. They're killer. I treated some peppers I bought at Whole Foods on Saturday night the same way; a pepper I'd never heard of. Shiseto, or something like that; thin-walled, green, curly and variously 3 to 5 inches in length. They were great, though a little disappointing in having no heat whatsoever.

Shiseto, or something like that; thin-walled, green, curly and variously 3 to 5 inches in length. They were great, though a little disappointing in having no heat whatsoever.

Shisito? Those are Japanese and definitely not hot. But it can be confusing to look at them!

That's the way Padrone peppers are prepared. They're killer. I treated some peppers I bought at Whole Foods on Saturday night the same way; a pepper I'd never heard of. Shiseto, or something like that; thin-walled, green, curly and variously 3 to 5 inches in length. They were great, though a little disappointing in having no heat whatsoever.

We discovered Padrones a couple of years ago when they seemed to be the hot item in a bunch of Santa Cruz restaurants. They are really great when just roasted with olive oil and salt. What's really fun is that most of them will be relatively mild and then you'll get one that will have a lot of heat to it. They now show up in our farmers' markets when in season and we try not to miss out on them.

[Jenise]

Shiseto, or something like that; thin-walled, green, curly and variously 3 to 5 inches in length. They were great, though a little disappointing in having no heat whatsoever.

Shisito? Those are Japanese and definitely not hot. But it can be confusing to look at them!

Those are them. Just looked them up on Wikipedia, though at WFM they misspelled the name--it definitely started with 'shE'. The produce guy told me they were milder than a jalapeno but hotter than a bell pepper. Ours weren't--the Wiki entry suggests that one in ten will have some kick, but ours were strictly mild.