My dealer, who also owns a nursery, gave me a pepper plant this spring. The label said it was an "italian roaster" pepper. I assumed that meant it was this variety, and it sure LOOKS the same.
But when I cut into one, I found to my surprise, that they're hot. Not screaming hot, but somewhere around jalapeno or serrano heat. Anyone got a clue?
Regardless, I roasted a dozen last night, and put them in the freezer. They're quite beautiful. The ones that aren't quite totally red look like rainbows, when they're roasted, peeled and splayed open. I'm going to use a couple in the romesco sauce for the Eggplant Fries recipe in the BGE cookbook.