Name that chile
I just bought two very hot-looking chiles from the far-mar. They're serrano-like in shape and size except that they're more pointy and they're light orange, about the color of regular Tillamook cheddar.
I checked them against an aji, but their texture is more regular.
Anyone know what I'm dealing with?
Is it possible that it's a serrano that was left on the plant to turn orange?
Or, possibly a pepper I see here called "finger hots" that has been left on the plant to turn from green to orange.
The dude i bought it from didn't seem to know anything about it. I think he was the auxiliary stand-runner, the farmer's kid, or something.
But i think i figured it out. Through tireless internet searching and firsthand experience of its heat, I have concluded that it is a bulgarian carrot chile. http://www.parkseed.com/gardening/PD/...
Tasty as hell, too. The heat comes on strong at first, then mellows a bit and hangs around until the next bite. I made a peach-tomatillo salsa with it and it was a perfect fit. I would recommend it to anyone who likes the heat.