Gogosari Peppers

[ContainerTed]

Originally Posted by Blueaussi

Hey Ted,

How did the pepper itself taste?

Thick-walled, semi-sweet with a bit of smokiness in the background, and a bit but not too much of a "Bell" pepper taste. I've had it in salads (eye appeal from the distinct red color). I even have some paprika I made and we've used that on this year's deviled eggs (twice).

It also responds well to being cooked (roasted/fried). The heat tends to bring out the sugars and it sweetens up some. All in all, this is a very versatile sweet pepper. Yes, I will grow it again in 2010.

Ted

[ContainerTed]

Just came out of the kitchen and had my noontime snack. I decided to try some different things with the Zacusca. So, I started by putting some cream cheese on the bread and then adding the Zacusca.

Viola !!!!!!

That made the connection with my taste buds and this stuff is pretty darned good. Here's a couple of pictures of what we ended up with. I actually had two of those strips of heavenly taste.

Ted

[remy]

Ted,
That's great to hear you got the elusive pepper to make someone happy!
Also Happy Belated Birthday!
Remy

[SherylF]

Hi Ted,
My boyfriend is from Romania and says his mother's recipe for zacusca is the best. I would like to grow some gogoshari peppers so I can attempt to make this. Can you tell me where you got the seeds? I've done a few google searches and can't seem to find any place in the U.S. that sells them. My next attempt will be to try a gardening supply store in Romania (if I can get my point across with my limited Romanian language skills).

[ContainerTed]

PM (private message) me your address and I'll send you some. No trade needed. I am growing it again this year from seed saved from last year.

And welcome to Tomatoville.

Ted

[mcsee]

These were something we grew over our Summer here (still a few on bushes at present) and they are a very nice little sweet Pepper. Raw or cooked, my wife loves them and they'll make the grow list again here in Oz next season.

Thanks Ted for recommendation.

[ContainerTed]

You're welcome, McSee. Glad I could lead you to a new one that you like.

Happy cooking and try it as a stuffed pepper. It seems that slow cooking really helps to release the sugars in it.

Ted

[korney19]

Originally Posted by velikipop

Carol,

The spelling is Ajvar. It has many regional variations throughout the Balkans. Basically it is a roasted pepper relish with a variety of other ingredients dependenig on the region. I suspect the reason that baba ganoush is similar is that much of middle eastern and Balkan cusine dervives from Turkish cuisine, which in my humble opinion rivals Italian and French.

I have never tried Gogoshari but I am growing Greygo, a Hungarian pepper, which is wonderful and would be great for Ajvar or Zacusa. It is a large round sweet pepper with very thick walls...just fabulous.

Alex

Those look like Super Greygo come to think of it, since you mentioned Greygos

I'm growing Super Red Pimiento too, another lookalike.

[333.okh]

http://www.adaptiveseeds.com/node/25


Very similar looking too

[ContainerTed]

As the person from Romania explained, "It's all in the TASTE". That's what started the search in the first place. The person cooking for the Romanian person kept trying all kinds of domestic peppers and anything else he could find. NONE of them nailed the TASTE until the Pritamin Paprika was obtained from Hungary.

Ted