"jmcquown" > wrote in
:

> 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
>
>
>

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.