helena Posted October 10, 2005 Share Posted October 10, 2005 totally compulsive purchase: while on farmers market i couldn't resist those beauties especially after i took a bite and was impressed by their sweet and true chili taste: i have the vague idea of pickling them so i bought the amount that should fit into a mason jar or maybe some kind of chili jam, but i would like to hear other suggestions. My only experience is with the green version of long hot peppers and they can be quite hot. Quote Link to post Share on other sites
The Scream Posted October 10, 2005 Share Posted October 10, 2005 Those look like the red peppers used in Korean cooking. Quote Link to post Share on other sites
NeroW Posted October 10, 2005 Share Posted October 10, 2005 They kinda look like fresh banana peppers, only they're red (duh). Pickling should be good. With fresh banana peppers I like to roast them, skin them and then use them on pizzas, sandwiches, basically anywhere you'd use a canned banana pepper. Quote Link to post Share on other sites
helena Posted October 17, 2005 Author Share Posted October 17, 2005 i went quite diligently through a lot of books trying to identify the kind - the closest pictorial match was peperoncino from Norman's Herbs&Spices book. Now guided by the italian theme i cracked the latest Batali's book open and made marinated grilled chanterelles with chilies, red onion, lemon and watercress. there is a couple of interesting italian recipes in River Cafe's books, to use the rest of peppers. Quote Link to post Share on other sites
rancho_gordo Posted October 17, 2005 Share Posted October 17, 2005 Sorry I missed this. How hot did they end up being? They kind of look like cayenne peppers to me. Was the dish a hit? Quote Link to post Share on other sites
Guest Suzanne F Posted October 17, 2005 Share Posted October 17, 2005 Before I post, I have to wipe the drool off my keyboard. Okay: at Match we made a Red Chili Chutney: - roasted *red finger peppers* (just coat with olive oil, a little S&P, spread on a baking sheet and roast until soft; peel, split open and seed after) - roasted tomatoes (olive oil, garlic cloves, lemon thyme) - roasted shallots (roasted in the skins and squeezed out) - roasted garlic (ditto) all ground together (KitchenAid grinder attachment) and mixed with fish sauce, lime juice, sugar, and evoo. This accompanied beef fillet. Quote Link to post Share on other sites
helena Posted October 17, 2005 Author Share Posted October 17, 2005 Was the dish a hit? it was definitely a big heat Quote Link to post Share on other sites
The Scream Posted October 17, 2005 Share Posted October 17, 2005 Here Quote Link to post Share on other sites
tanabutler Posted October 17, 2005 Share Posted October 17, 2005 Was the dish a hit? it was definitely a big heat Heh heh heh. Quote Link to post Share on other sites
awbrig Posted October 17, 2005 Share Posted October 17, 2005 ooooh baby that looks good! Quote Link to post Share on other sites
Dave the Farmer Posted October 17, 2005 Share Posted October 17, 2005 as far as what type they are. My guesses Ripe banana peppers but the folds at the top make them more likely to be ripe Anaheim peppers or overripe Hungarian Wax peppers (that had a rough year) Quote Link to post Share on other sites
tanabutler Posted October 17, 2005 Share Posted October 17, 2005 They look like some the farm up the road grows. I'll ask. Quote Link to post Share on other sites
tanabutler Posted October 17, 2005 Share Posted October 17, 2005 Farmer Kirsten says that they look just like the ones they're growing called "long thin cayenne." Having seen the peppers, I would agree, and it does seem likely that they would possess the "true chili" (chile?) flavor. Quote Link to post Share on other sites
tanabutler Posted October 17, 2005 Share Posted October 17, 2005 And now Kirsten's housemate, Jasmine, weighs in on the peppers: "They look like a form of cayenne, maybe a milder version of a true cayenne if they were sweet. They could also be a paprika pepper which would have a hint of heat but more sweet than anything." They look much like the cayennes: maybe I have a photo of them somewhere. Quote Link to post Share on other sites
tanabutler Posted October 17, 2005 Share Posted October 17, 2005 These are the ones I photographed last week, Helena. Quote Link to post Share on other sites
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