Pick a Pretty Pepper

This is a peperoncino.   They're the little Italian peppers that are so good stuffed.  Or chopped up in an omelet,  or slow roasted with garlic and eggplant.  Or used a whole lot of other ways.

What's interesting about them is that sometimes, they're nice and mild and sometimes, they'll burn your tongue off.   There's a lot of variability in heat.    

This year, I only had one plant that really took off and it turned out nice and mild.    The peppers are just starting to redden up now.