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  #15   ^
Old Thu, Jan-19-12, 11:46
noinwi noinwi is offline
Senior Member
Posts: 499
Plan: Atkins-ish
Stats: 165/130/125 Female 63 inches
Progress: 88%

I would think you could use any type of pepper that you like. This dish is very forgiving but always yummy. I've used a combo of green and ripe red jals, and I've also just added chopped roasted red sweet peppers to the dish(cuz I grew 'em and roasted 'em and keep 'em in the freezer). Red peppers(and sometimes yellow or orange)are just ripe green ones whether they're hot or sweet. If I run out of fresh or frozen, I always keep dried flakes in the cupboard.
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