Hi I brought some mark down ones yesterday.And thought I might add some to pickles.as I make them for others wondered which ones where hottests.will remove seeds.I have both green and red and some are big fat ones and others are the longer ones. Any ideas on which are milder.the bell shapped or the long ones .it was/is a mixed bag full. Thanks Anne
davidt4,
Jan 2, 10:49pm
As a general guide the smaller the chili the hotter, but there are some exceptions like rocoto and habanero.Best to check by slicing a tiny piece and tasting it.If you can load some photos I'm sure someone will be able to identify most of them for you.Or carry out a search yourself -try "chili photos".
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