Long Hot Peppers

[helena]

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.

 

[The Scream]

Those look like the red peppers used in Korean cooking.

[NeroW]

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.

[helena]

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.

[rancho_gordo]

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?

[Guest Suzanne F]

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.

[helena]

Was the dish a hit?

 

it was definitely a big heat

[The Scream]

Here

[tanabutler]

Was the dish a hit?

 

it was definitely a big heat

Heh heh heh.

[awbrig]

ooooh baby that looks good!

[Dave the Farmer]

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)

[tanabutler]

They look like some the farm up the road grows. I'll ask.

[tanabutler]

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.

[tanabutler]

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.

[tanabutler]

These are the ones I photographed last week, Helena.