Name that chile

[funklight]

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?

[comestibles]

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

[funklight]

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.

[gordeaux]

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.

[funklight]

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