troikette wrote:

Can anyone tell me how big they should be when I take them off?


The indicator that I go by is to gently hold one of the peppers and lift it
slightly, angling toward the curve of the stem. If it breaks easily, it is
ready, if it doesn't, it's not. However, some peppers I leave longer [some
jalapenos to let them turn red, bell peppers same thing].



Andrew