I think most of the hype for this pepper comes from the brine...The first time I sampled some at a catering I couldn't quit eating them....we were sopping the juice up with french bread after the peppers were gone....
I bet there must be some OP peppers with a bit of zing that could wear the brine just as well as peppadews...
Thanks for the info on cane vinegar Earl...I like to make relish/sauces with a bit of vinegar and will try that in some this season...
Jeanne
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