Blacj Hungarian Peppers
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Blacj Hungarian Peppers Steve Newport 09-02-2006
Posted by Steve Newport on September 2, 2006, 2:42 pm
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 Hi guys,

I have asked this question on one of the recipe groups but don't seem
to be getting a response.

I have grown hungarian black peppers (Capsicum L.) this year but don't really know
how to use/cook them. Any ideas?

Posted by Bob Hobden on September 2, 2006, 7:06 pm
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"Steve Newport" wrote
> I have asked this question on one of the recipe groups but don't seem
> to be getting a response.
>
> I have grown hungarian black peppers (Capsicum L.) this year but don't really know
> how to use/cook them. Any ideas?

They are, or should be, mildly hot so use them as any other mildly hot
chilli.

--
Regards
Bob H
17mls W. of London.UK



Posted by Klara on October 22, 2006, 3:40 am
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>
>"Steve Newport" wrote
>> I have asked this question on one of the recipe groups but don't seem
>> to be getting a response.
>>
>> I have grown hungarian black peppers this year but don't really know
>> how to use/cook them. Any ideas?
>
>They are, or should be, mildly hot so use them as any other mildly hot
>chilli.
>
I thought they are like (mildly hot, as you say) red or green peppers,
and can be used as such (and turn green when you cook them)?

--
Klara, Gatwick basin

Posted by Steve Newport on October 23, 2006, 4:48 am
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wrote:

>>
>>"Steve Newport" wrote
>>> I have asked this question on one of the recipe groups but don't seem
>>> to be getting a response.
>>>
>>> I have grown hungarian black peppers this year but don't really know
>>> how to use/cook them. Any ideas?
>>
>>They are, or should be, mildly hot so use them as any other mildly hot
>>chilli.
>>
>I thought they are like (mildly hot, as you say) red or green peppers,
>and can be used as such (and turn green when you cook them)?


Certainly do seem to be mild but they stay black. I think that it
gives a chance to use their colour, more than anything, as a theme in
the cooking.

Posted by Klara on October 24, 2006, 6:14 am
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>wrote:
>
>>>
>>>"Steve Newport" wrote
>>>> I have asked this question on one of the recipe groups but don't seem
>>>> to be getting a response.
>>>>
>>>> I have grown hungarian black peppers this year but don't really know
>>>> how to use/cook them. Any ideas?
>>>
>>>They are, or should be, mildly hot so use them as any other mildly hot
>>>chilli.
>>>
>>I thought they are like (mildly hot, as you say) red or green peppers,
>>and can be used as such (and turn green when you cook them)?
>
>
>Certainly do seem to be mild but they stay black. I think that it
>gives a chance to use their colour, more than anything, as a theme in
>the cooking.

What are they like, tastewise? I love peppers and am always looking for
ones with lots of taste but without the bitter aftertaste.
And certainly not bland, like the supermarket ones.
Or are they more use just as colour?

--
Klara, Gatwick basin


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