| Hi Sharyn,
I also use cheyenne pepper (from the east) minus the seeds.
They are long , lean and green. They are hot... they taste great in tomato salads when de-seeded and sliced across very thinly just like a roulette.
I have seen jalapenos in Italian super markets. Never tried them. Would removing the seeds make them close to hungarian wax, which I love, in spiciness?
I love the little 'thingies' you use, especially the one that is next to 'bum burner'!!! |