What happened to the orange pepper.

I made spicy chicken drumsticks with a recipe I found on the Simply Recipes blog. It was similar to another recipe that I once made from the 1997 edition of the Joy of Cooking. That recipe required an obscene amount of garlic and jalapeno peppers ground together, stuffed under the skin of chicken drumsticks and thighs, marinated for hours, and slow cooked for two hours in the oven. The slow roasting peppers made my eyes water and the windows had to be opened and I declared my recipe a disaster. However, once the chicken was finished cooking, I peeled back the skin and scrapped off the garlic pepper paste and the most tender and surprisingly flavorful chicken was revealed. It was still quite spicy but the chicken tasted far better than it had smelled when it was cooking.

So the spicy chicken drumsticks recipe was not quite as good... but it was a fine experiment.

Since then I have received a new, tiny, bright red pepper from the same friend. We will have to see what will come of that.