zxcvbob wrote:
Mark Thorson wrote:
Steve Wertz wrote:
A spicy hot, natural tomato. You could have made a fortune. Why
hasn't someone mass-marketed these yet? Should be easy to do as
peppers and tomatoes are kinda related, no?

That reminds me of a question I've had.

Why has nobody developed a pepper as large and thick as a red bell
pepper, but as hot as a Red Savina?

It should be doable, no?

I had a navy cook buddy who was working on crossing a bell pepper with a
habanero...don't know how successful he's been. But I'm sure he's not
the only one.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden