--------------28235B65D953798C165152A5 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Hello, again, Penny, Yep,It is likely that you had your first jalapeno:) In many of the Mexican restaurants around here they serve them fresh, sliced into strips, or rajas, and as pickeled. They are also common as a condiment served on the plate. I was also surprised, the first time we ate in an Armenian restaurant, that they are also served as an appetizer, along with pickled turnip. The round peppers you refer to, which I knew as "cherry peppers" in NY, are almost nonexistent in this part of the world, since most Italian restaurants serve pepperoncin (aka Greek peppers in Eastern Mediterranean establishments) as part of antipasti. I hope the peppers did not receive a chile reception:) Ron --------------28235B65D953798C165152A5 Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: 7bit <!doctype html public "-//w3c//dtd html 4.0 transitional//en">Hello, again, Penny,
Yep,It is likely that you had your first jalapeno:) In many of the Mexican restaurants around here they serve them fresh, sliced into strips, or rajas, and as pickeled. They are also common as a condiment served on the plate.
I was also surprised, the first time we ate in an Armenian restaurant, that they are also served as an appetizer, along with pickled turnip.
The round peppers you refer to, which I knew as "cherry peppers" in NY, are almost nonexistent in this part of the world, since most Italian restaurants serve pepperoncin (aka Greek peppers in Eastern Mediterranean establishments) as part of antipasti.
I hope the peppers did not receive a chile reception:)
Ron
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