Holy Moles--recipes, anyone?
I just couldn't resist buying this plant because of the name and because it had such a nice pepper already on it. They are long and thin, about 6-7 inches, and turn brownish when ripe. They grow very fast, too.
Has anyone used these in recipes?
(I am sort of embarrassed at admitting I bought this but I am a newbie. I am pretty sure it is not a hot pepper, either.)