Chili Pepper Identification

[tino27]

azureus/lperry -- yep, that seems to be what I have. Thank you!!

Any thoughts on long term preservation? My neighbor has a ton of these and doesn't know what to do with them.

[CaliPoutine]

This is a pretty popular way to use Habaneros.

Habanero Gold Jelly

1/3 cup finely sliced dried apricots

3/4 cup white vinegar

1/4 up finely diced red onion

1/4 cup finely diced sweet red pepper

1/4 cup finely diced habanero peppers, including seeds

OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers

3 cups granulated sugar

1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.

Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Yield: 3 half pints

Hot 'N Sweet Confetti Jelly

1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead.

1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.

1/4 cup Habanero peppers

Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.

1 1/2 cups white vinegar

6 cups sugar

1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.)

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight.

Stir occasionally if convenient.

Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute.

Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.

When jars are sealed, "agitate" to distribute solids throughout the jelly.

Yield: 6 8-oz. jars.

[RobertCollins]

I would look at a couple things right after I took a big bite out of one to confirm my suspicions.

I think you would decide after that bite that it would work in the kitchen much like a bell pepper.

If so, slice and freeze for use in soups and stews, Maybe dehydrate in the oven, stew them down into a sauce with maybe tomatoes and can them or freeze to I guess.

Tasting is the first step, then almost anything you can think of.

[rotuts]

I get these green chili's from my local Indian grocery store in waltham ma. bulk. 1.99 lbs They are hot to very hot, not anywhere near Scotch bonnet hot. tape give you an idea of size. left out they turn orange maybe red. I plan to make some green chili oil tomorrow with them as an Experiment. i like the taste of green over red. grind up a bunch in the Cuisinart with some neutral oil, heat in the microwave and keep hot for a bit and filter with a coffee filter or two:

my guess is green Thai birds. your thoughts?

[heidih]

These are the hotter smaller chilis I get at the Vietnamese market. I think habanero is a whole different flavor. The ones above have a high seed to flesh ratio. I am not sure how much "green" flavor you will get from them as opposed to just heat if processed as proposed. Please report back though. I have only ever used them chopped in vinegar or a dish or munched alongside. I usually grow them as well and prefer them with the rounder flavor they have red/ripe.

[Jason Perlow]

I get these green chili's from my local Indian grocery store in waltham ma. bulk. 1.99 lbs They are hot to very hot, not anywhere near Scotch bonnet hot. tape give you an idea of size. left out they turn orange maybe red. I plan to make some green chili oil tomorrow with them as an Experiment. i like the taste of green over red. grind up a bunch in the Cuisinart with some neutral oil, heat in the microwave and keep hot for a bit and filter with a coffee filter or two:

Indian Chili.jpg

my guess is green Thai birds. your thoughts?

They are a varietal of bird, as to what kind, no idea.

[rotuts]

thanks. i had planned on a small batch 100% chili w seeds, the another batch 50 % with seeds 50 % no seeds just flesh combined.

they have two other green chili's there a serrano like and a longer green I have no idea on the heat of these. maybe some combo

of all the above in various proportions would result in a hot chili oil with good 'green' flavor.

stay tuned!

[rarerollingobject]

My mother grows identical-looking ones, and after much pondering it over the years, I've pretty much convinced myself they're green chile de arbols - images here.

[rotuts]

excellent point. on your ref pic, third row, first on the left looks very interesting as a comparison. these if picked young would not

get as long as some of the pics in the ref and not curl at the bottom.

well these are the ones Im stuck with to use and lets see what happens.

a long time ago i was going to clarify all the Mexican Chili types etc by study, selection and sampling as i had a source in mexico.

After a while i gave up so as not to become insane prematurely.

this is clearly the standard green thin small chili, hot, for the various East Asian communities and restaurants.

Edited March 3, 2013 by rotuts (log)

[Ttogull]

My mother grows identical-looking ones, and after much pondering it over the years, I've pretty much convinced myself they're green chile de arbols - images here.

I have seen lots of de Arbol and buy them 2 or 3 times a year in Texas. The OP's chiles do not look like de Arbol to me. The shoulders are too narrow. I've seen chiles like the OP's in more Asian type stores, and they are usually labeled Thai chiles. I think it would be strange to see de arbols in MA. The flavors are very different. De arbols are more smoky. For me the heat is ver quick and sharp without much linger. The Thai seems hotter, sticks around, and builds.

[rotuts]

after my experiments on the next trip to the store Ill take a few of the others ( 2 - 3 others green that they have )

Ill also ask for their version of the

names.

Edited March 3, 2013 by rotuts (log)

[Ashen]

looks like a thai bird to me..aka Prik Kee Noo Suan/mouse poop

[patrickamory]

I'm certain these are Thai bird chiles, as Ashen says.

[Ashen]

sorry I think I got it a bit wrong.. prik kee noo but probably not suan. prik kee noo suan are a bit smaller and hotter than regular thai birds

Edited March 3, 2013 by Ashen (log)

[Martin Fisher]

It's impossible to guess because there are many similar looking cultivars.

I've grown upwards to 60 different cultivars that look similar to what's in the picture.

~Martin

[Syzygies]

Yep. I go to the Alemany Market in San Francisco each year to buy the red ripe version of a chile like this to ferment for hot sauce. Is Martin selling his 60 different cultivars at different stands there? It would appear so.

Very important to take a bite before purchase. This should be a terrible mistake, otherwise don't bother buying those chiles.

[Katie Meadow]

Yes, cut into one and put your tongue on it. If that doesn't frighten you, take a little bite. No way to know how to cook with them unless you have a good idea of flavor and heat. I am surprised how often chiles I expect to be blistering hot are not. Depends on the seed and where it was grown.

[rotuts]

heat has been deliberately bred out of supermarket main stream serranos and jalepenios.

these are quite hot which is why I got them and hope to make hot green chili oil this week: similar to red hot chili oil one finds in chinese restaurants etc but with a green flavor.

thanks for your input.

[huiray]

Here's one site of interest listing some Indian types of chillies: http://www.nickys-nursery.co.uk/seeds/pages/veg-chilipepper2.htm (don't forget to go to page 2 of the list)

[liuzhou]

Round here (southern China) they call them 美人椒, which can be translated as 'beautiful woman chillies'.

I guess that is totally unhelpful but perhaps interesting.

[Smithy]

Round here (southern China) they call them 美人椒, which can be translated as 'beautiful woman chillies'.

I guess that is totally unhelpful but perhaps interesting.

There's my smile for the evening. Thanks! :-)

[nasi goreng]

Looks like Thai or bird's eye chili's to me as well.

I got some in the garden. They vary very much in heat depending on the season.

I've been told that they get hotter if you let them get close to wilting point during the fruit formation.

At the moment they are hot and longer than usual as we are in the rainy season. In fhe dry, they are hotter and much much smaller.

I use them cut up in a variety of dishes, but also make them into sambal badjak

[pacman1978]

Totally agree with always having a nibble first - assuming you are sure they are not a naga chilli or some such crazy chilli:-) Surprising how buying the same chilli's from the same store can range between mild and blisteringly hot.

One thing I have noticed is that in the UK our suppermarkets are getting much better at stocking a wise range of chillis. In the past it was very much just red or green whereas now there are thai(birds eye) chililes, habernaro, etc

I used to love going to the states just for the different chillies such as padrano, jalapino, etc

[liuzhou]

They are much bigger than Thai bird's eye chillies.

 

[patrickamory]

Hi liuzhou,

 

Those look similar to what Madhur Jaffrey calls "long green medium-hot" chiles - regularly available in the Indian groceries near my house.

 

If these are they, the heat are exactly as described - medium-hot. Of course varying from chile to chile and plant to plant and season to season as usual, but far less mouth-burning than small Thai chiles, with still a touch of the fresh flavor of green bell peppers. 

 

I use them for all sorts of preparations - the heat level makes them very versatile.