On May 29, 12:54 pm, Mark Thorson > wrote:
> Andy wrote:
>
> > After coring them both they weighed 14.25 oz. (total edible). Very dense
> > and thick walled.
>
> > I took a large bite and "how sweet it is!!!" About the juiciest I ever ate
> > with water dripping down my hand. Still a perfect combo of crunchy AND
> > juicy.
>
> Could they have been pimentos?

Here is a bit more about Holland chilies at
http://www.recipehound.com/chile_fresh.html

which is what I must have bought at another Costo which I described in
my last post as being the longer red bell pepper.

DUTCH (red)
Source: Holland. Heat; 6. Also known as the Holland chile. Bright
scarlet, slightly curved, and tapering to a point. Measures about 4
inches long and 1 to 1-1/2 inches in diameter. Thick fleshed; has a
sweet, hot, and intense flavor. This chile is a new hybrid cultivar
developed for the booming Dutch export trade in specialty produce. It
was probably bred from an Indonesian variety. It can be substituted
for the red Thai chile or the red Fresno chile. Commonly used in
salsas and as a decorative element in soups and stews. It can be
roasted and blended into sauces and can also be pickled (en
escabeche). Back to top.

It is difficult (for me, anyway) to find a pimento anywhere. One can
tell by the shape, if one already knows what they do look like. I
would describe them as being more heart shaped.

Many years ago on a trip to "Yugoslavia" I was served a 'side dish' a
BOWL of red peppers. I'll never forget the joy.
Dee Dee