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They grow very well here on the humble west side of the Hudson Valley. One plant makes enough for a couple of people to have a bowl of blistered peppers (in an oiled cast-iron skillet) every week or so. But if you let them grow longer than around 2 inches (I wasn't sure when to pick the first batch), they get very very hot.
Toggle Commented Aug 20, 2013 on Hot? Or Not? at Ruth Reichl
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Aug 20, 2013