Beaver Dam offers the complex, sugary flavor and eating qualities of a sweet-bell pepper, but it pairs these qualities with the spice of a medium hot pepper (rated 3 on the heat scale). Its thick, juicy, crisp walls make this a pepper with substance! Large fruit size, thick flesh, and few seeds make for easy processing. This pepper was brought to the Great Lakes Region (Beaver Dam, Wisconsin) in 1912 by a Hungarian family. Listed in the Slow Food Ark of Taste, this gorgeous pepper is quite unique. Everyone on the farm loves Mike's "Beaver Fever" pepper sauce (recipe here). This delectable sauce embodies the sweet, complex, aromatic flavors of Beaver Dam peppers plus a mild heat. Even farmer Erica who can't handle much heat loves Beaver Fever Sauce. Great topping for almost any dish. Enjoy it spread on toast, atop rice, stir fries, tacos, pizza - we can't get enough of it! Freeze the sauce to enjoy it all winter long. Raw peppers can be eaten like sweet-bell peppers by heat-lovers. Cooking mellows out the heat but preserves the robust flavor. Great grilled or stir fried. Also makes kickin' kimchi, sriracha, and chile rellenos. Can be dried for a full-bodied paprika with a punch. Whole peppers store for an extended period of time at room temperature. 90 days to maturity.
![Hotel Rogers, Beaver Dam, WI [Postcard]](https://cdn.shopify.com/s/files/1/0471/8211/9071/products/pcab37.jpg?v=1601489250&width=480)
