On Wed, 09 Aug 2006 14:26:33 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> >They aren't easy to find, Andy. I live in a in N. California and you
>> >really do have to hit the right market (we have lots of ethnic hispanic
>> >markets here). I'm not even sure if I've seen one in recent years. My
>> >brother grew them when he lived in San Diego, so maybe that's where I
>> >saw them. Anyway, since it's a mild pepper, Anaheim should be a decent
>> >substitute.
>> >
>> >sf
>>
>> Your brother had the right idea. They're actually not too bad sliced
>> and frozen if you get a good crop and can't use them all. According
>> to some googling, Anaheim's are hotter than Bananas. The hot banana
>> is called "hungarian wax" I've grown them and they've got quite a
>> kick
>>
>> Lou
>
>Anaheims are fantastic stuffed and roasted...
>Mild enough for most neophytes to enjoy IMHO.

Yes. Anaheim's are very good stuffed. But they are hotter than a
banana. A sweet banana has negligible scovile heat units. (0) An
Amaheim has 100-1000 depending on which website you look at. LOL.
I've usually seen and used poblano's for stuffing. They're
2,500-5,000 units which is about the same as the hungarian wax.

Lou