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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.

--
Dan Abel
Sonoma State University
AIS