Quote:
Originally Posted by pondgardener
Well, when I mentioned thin-walled varieties, i was referring to the thickness of the wall and not the thickness of the skin. I like the thick-walled ones because there is more of the pepper to use after removing stems and seeds. I have never removed the skin from jalapenoes...now the chiles like Big Jim and others...those are the ones that require peeling after roasting and a thicker skin is desirable.
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I did miss that about the wall instead of the skin. I peel thick skinned peppers because I lost my teeth at 40. Ten years ago. Even after spending $6,000 on dentures - I can't wear them. I cannot breathe with them in.