After telling a good friend about how I tried to dry some authentic Thai chili seeds in the oven just to mistakenly roast them, he surprised me with a small batch of lemon drop peppers that his restaurant had grown this summer.  I promptly collected all the good seeds and was left with about 3 ounces of flesh from the lemon drops.  I’ve never had them before.  They are bright yellow when ripe with a fairly thin skin.  It is spicier than a jalapeno but is a bit more nuanced.  A hint of citrus, and an incredible aroma. Read More