"jmcquown" <
[email protected]> wrote in
news:[email protected]:
> Nancy Young wrote:
>> Dan Abel wrote:
>>>
>>> In article <
[email protected]>,
[email protected] wrote:
>>>
>>>> What surprised me, watching this thread, is that no one that I noticed said *Italian peppers*
>>>> ... that's the kind to use. If I
>>>
>>> I live in California, and the only Italian peppers I have seen are pickled. What are they like?
>>> Around here they sell various colors of bell, jalapeno, serrano, anaheim and habanero as fresh
>>> peppers.
>>
>> How interesting. Well, they have another name which I don't remember. Around here you just call
>> them Italian peppers. They are much paler green than green bell peppers. They are much thinner,
>> and longer. I imagine they are equal on the scoville chart.
>>
>> They are most likely nothing like the pickled ones you know, which I assume are cherry peppers,
>> like that.
>>
>> nancy (if I find a picture, I will post it)
>
>
http://www.foodsubs.com/Peppersw.html
>
> It's the longish light green one, second one down.
>
> Jill
>
>
>
Banana peppers might be their name; milder than jalapeno.
--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.