They will lose some of their heat as they age but by then they may have lost texture as well, so if the kids love them "as is" that's great. Peppers do differ season-to-season depending upon growing conditions, so the next case you buy may be milder or even hotter. All you can do is taste and perhaps mix pepper varieties if you want varying degrees of heat in the jar. A pepper jelly will never be as hot because the sugar "tones down" a lot of the hotness. Carol

Why pinch them? Let them decide for themselves. They will either set fruit or not. That is surprising, to get blossoms so early in your location. When were the seeds planted? Jim

I've enjoyed these Anaheim peppers none the less. :) But I do want to grow some bell peppers next year. We use them a lot in our Cajun cooking. Just about every recipe starts with a roux and then the creole trinity; onions, bell peppers, and celery. Perhaps I will try growing them from seed next year, if I can find some good recommendations on a variety. I would like to do Anaheims as well. Perhaps the New Mexico "Big Jim." Those sound good.

You could use them in salsa. Here is my recipe. Fresh Salsa Ingredients - approximate amounts. Adjust as needed to suit your palate. 10 medium tomatoes, diced and drained 1 large red onion, minced (if the onion is really strong, rinse in cold water and drain) 3-4 cloves garlic, minced 1 serrano pepper, minced â¨or 2-3 Anaheim peppers, minced â¨or 1 jalapeno peppers minced â¨or one green bell pepper, diced and additional chipotle powder for heat 1 large bunch cilantro, chopped coarsely, thick stems removed 2 limes, juiced 1 teaspoon black pepper corns, crushed with mortar and pestle 2 teaspoons cumin, toasted in a skillet over medium heat and crushed with mortar and pestle 1/4 teaspoon celery seed, crushed with mortar and pestle 1 teaspoon sweet chili powder 1 teaspoon oregano 1/4- 1/2 teaspoon chipotle powder 1/2 teaspoon sea salt, or to taste Optional addition: the kernels cut from 3-4 ears of roasted corn. Mix well. Scarf with chips. I don't have a spice grinder and always use a mortar and pestle. Eileen