Last Wednesday, at the farmer’s market in downtown Milwaukee, in front of WE-Energies (the former home of my friend Cindy), I found these lustrous pimento peppers. What attracted me to them was their strong smell, in fact, I smelled them before I saw them. And then next to them were “half-sharp” cherry peppers which are actually about the size of tangerines. I had to buy them and now I have no idea what to do with them.
They are so beautiful.
These are peppers in the same vein as bell peppers, yes? If so, then you can chop them up and use them for pasta. I've a wonderful recipe that I found ages ago in Bon Appétit for 3-pepper linguini with pesto that I still use to this day. tastebook.com/recipes/3124909-Three-Pepper-Linguine. If you don't like pesto, you can still use them with pasta ala oglio.
Perhaps you could stuff some olives…?