I have grown these peppers for 3 years now. They are very prolific (I have one that is over 5 feet tall) and versatile. The plants are covered in large quantities of extra large peppers. I grow both the red and the yellow. I eat them raw with a meal, cut them up when green and freeze for use in pasta sauces and chilli, roast them on the grill marinated in olive oil and herbs, and use them to make gorgeous jars of red, yellow and green pickled peppers. They can be used green (has a very fresh taste) or let them ripen to red or yellow for an extra sweet flavor. If you don't have these in your garden you are missing out.
Corno di Toro Rosso Pepper
Below are the available bulk discount rates for each individual item when you purchase a certain amount