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Name that chile

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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?

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  1. UPDATE:
    I bit the end off one and it is indeed quite hot.
    Yowza.

    1. 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.
      Just guesses.

      1. Can you go back to that food stand and ask the owner what species of chile it is?

        1 Reply
        1. re: comestibles

          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.