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Post by johno on Oct 30, 2011 11:56:55 GMT -5
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Post by steev on Oct 30, 2011 15:02:43 GMT -5
Never seen that one before; very interesting; is it mild if you remove the seeds and membranes?
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Post by johno on Oct 30, 2011 18:43:39 GMT -5
That's a good question, with a weird answer. The "wings" - the bottom half - are/is sweet, and the top half is very hot. So I'm not sure if it's just that the seeds are hot, or if the upper flesh is as well.
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Post by steev on Oct 31, 2011 0:04:03 GMT -5
Pretty odd pepper, it seems. Reminds me of my girlfriend; greener, though.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Nov 19, 2011 12:36:01 GMT -5
I like the results of using rosemary, fennel, and apple cider vinegar, but these just happened to be what was available to me at the moment of harvest.
I picked some nicer looking sprigs and didn't so much as bother to mince the herbs.
The longer I kept the peppers, the more flavor they absorbed.
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