On Mon, 02 Aug 2004 00:24:36 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>I just got home from a family reunion a short time ago. One of the uncles
>brought a baggie full of these long, green, gnarly peppers which he called
>Portugese Peppers. He grows them in his garden. He warned they were
>hotter than habaneros. I was itching to sample one but I really don't want
>to mess with the digestive tract at this point in my recovery. BUT... my
>cousin from Dallas gave it a try. He and I both like extreme heat in food
>when it comes to taste. We have both gotten together and made Tex-Mex along
>with the usual Texas dishes, using a variety of different peppers. He said
>the Portugese Pepper is the hottest he has ever eaten. It brought tears to
>his eyes. I have *never* seen this man buckle like this after eating a
>pepper. I haven't had time to research these suckers yet. Anyone know
>anything about these peppers?
>
>Michael

http://www.fiery-foods.com/dave/portugal.asp

These guys don't look long, gnarley and green, though. Your
description puts me in mind of unripe Carolina cayenne chiles.

Ever have a pequin chile?


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore