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What peppers am I eating?

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    What peppers am I eating?

    Hey all,

    I need some help. I apparently slept through that class in gardening school in which they tell you actually keep track of what you have planted in your garden.

    So we have this plant -- actually, I think two of them -- that produce these peppers. Any idea what they are? The long ones are decently hot, perhaps serrano-level hot. The smaller ones have very little heat....they might be those jalapeno-shaped bell peppers, but I am not sure.

    Click image for larger version

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    (Wow, I didn't realize how much of a just-grabbed-some-wild-mushrooms-off-the-side-of-the-road-and-ate-them vibe this would have. We got these plants at a legitimate store lol.)

    #2
    Looks to me like 2 cayennes (I just picked a bunch this morning), 1 cherry and 1 partially ripe jalapeno.
    Last edited by CaptainMike; October 17, 2020, 02:22 PM.

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      #3
      The long red peppers on the top left look like classic "red chili peppers". Could be Aji Rojo, red serrano or cayenne. The yellow one looks like a yellow cherry pepper or possibly a tobasco.
      No idea on the orange one. Too smooth to be a habanero.
      Are they all hot?

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        #4
        My memory of the Tabasco peppers I grew years ago was that they were red and shorter and straighter than the pic of the red ones. I vote Cayenne or Thai on the red ones, cherry on the yellow and possibly jalapeño on the other.

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          #5
          I didn't go through the whole list but this might be helpful:

          https://www.chilipeppermadness.com/chili-pepper-types/

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            #6
            I showed them to my sister, who is a chef, and she agrees with yall. The thin, red ones are some form of cayenne and the smaller ones possibly a tabasco.

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              #7
              The two red are what I would call Chile pequin, as they look just like the dried pequin I use along with dried red chile I buy in New Mexico. I was going to also suggest chile de arbol, but I don’t think those are the same use to the stem.

              more importantly what are you going to do with them!

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              • Michael_in_TX
                Michael_in_TX commented
                Editing a comment
                So far, they are going in pretty much everything. They are excellent chopped up in brown rice.

              #8
              The top two look like ripe Serrano's.

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                #9
                I say cayenne . Regardless, I am sure they will be good!

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