Point well taken. I guess it's just a question of semantics. The peppers I purchased previously were usually store bought (ie - Bicks) and not very hot. I'm not sure about the processing of them but I do realize it has something to do with the type of pepper. And maybe how long they are left to ferment? When I mentioned they were "truly hot" I meant that I finally found some peppers that had some kick-;)
Not sure how you could have found "truly hot" banana peppers. You could be looking at a different type of peppers? Banana peppers have Scoville Units of 0-500 (not hot at all)
I absolutely love hot banana peppers and I finally found some that are really truly hot. The only ones I buy now are from the Acorn Creek stand at the Lansdowne Farmers Market.
Pasta lover