Re-Established 2011


This pepper gets its name from its first home in the United States, Beaver Dam, Wisconsin, where it was brought from Hungary by the Hussli family in 1929.

A mildly-hot pepper the Beaver Dam  rates 3 of 5 on the heat scale, making it an ideal pepper for salsas. The fruits ripen from a lime-green to red 80 days after transplanting.

 

 

Image courtesy Slow Foods USA

Seed Saving - Peppers: Harvest mature, fully ripe fruit. Cut pepper open and remove the seeds. Allow to dry completely for several days.