Steve Wertz wrote:
>
> I'm not sure that I've ever even had a raw pimento.
> Do they taste that much different than a bell?

It's been a long time since I ate a raw pimento,
but as I recall they are a little sweeter than
a red bell. They also have thicker flesh.

> For some reason I was thinking they're more on
> the paprika side of the pepper family, which
> would make sense if you're suggesting drying them.

If I recall correctly, they have no heat at all.

I've never fire-roasted a pimento, but I would
guess that would be a possibility. If so, I'd
roast a couple, place in a closed container to
self-steam, peel, core, cut into chunks, add
a couple tablespoons of a good Dijon mustard,
and puree with my stick blender. Then I'd
dip Snyder's Old Tyme Pretzels in them.