Nancy Young wrote:
> Dan Abel wrote:
>>
>> In article >,
>> 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