What a bewdy...
Not much heat at all. Almost indiscernible and, like Anaheims, only in the seeds and membrane.
I've been barbecueing them with the meat, blistering the skin, then peeling and using as a side veggie. You could also slice them for salads, use the roasted pepper for pasta, pickle it with 50/50 red wine vinegar and EVOO...
Try anything... not like a chilli more a pepper... YUMMY.
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