Using Cheyenne Green
I've heard that you can use Cheyenne Peppers when they are still green, and they won't be as hot. This sounds good to me as I like the flavor of cheyenne, but could do without the heat. Does anyone have any recipes or suggestions for using green cheyenne peppers? I have a few growing in my garden now.
Also, how much less hot are the green pepersthen the red Cheyenne? (Compared to other peppers...like, would be be similar to a bell, poblano, jalapeno?) Do they retain much flavor green, or do they loose their flavor with their heat?
(NOTE: Actually in Waco though it says I'm in Dallas)