I haven't fried any of the peppers yet to know if they become green in
the pan. I have cooked with the red ones (the most mature), by
chopping them up into very small pieces. The pepper plant in the
pictures has at least 100 peppers on it, with more coming each day. I
will do a taste test of the various colors this weekend. I do know
that the red ones are pretty dang hot.

Thanks,

Moo