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This year for the first time I tried them (Hungarian Hots) as stuffed
peppers, instead of bells. (No meat in mine, a mix of brown rice, sautéed mushrooms, toasted nuts, parmesan, garlic, etc., then baked in a marinara sauce.) Wonderful! A little extra zing of flavor, and a nice texture. I let them get red/orange before picking, for that hint of sweetness. They'll be my standard from now on. Cheers, Sue -- Zone 6, South-central PA "Ken Anderson" wrote in message I decided to grow Hungarian Hots as my main variety this year. I never had, because they just seemed to common for me. Silly reasoning on my part! They have just the right heat and a good, mild flavor flavor. Amazingly prolific, too. Everybody that likes hot peppers seems to like these. I may not have canned enough! |
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