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Bill Klapp

Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

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I saw a picture in the NYT travel section of Hungarian red peppers hanging outside of a shop in New Mexico-style ristras, and, having just been boning up here on Hatch and related NM chilies, and knowing that Hungarian paprika peppers range from sweet and mild to hot, I began to wonder if Hungarians ever use fresh green and dried red peppers as New Mexican cooks do, even if for radically different dishes, and also, if I might source and use some type of Hungarian peppers to create Southwestern dishes in Italy.  Any board learning on this?

Bill Klapp


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