My yearly chilihead post! I picked a bunch at work and am making sauce using Cooter's recipe again.
Top left...a sweet paprika pepper. I dry these and make a nice sweet paprika powder.
Middle yellow pepper..long skinny one. Yellow Peru. They have a lemon like flavor and have a slow burning hotness. These suckers are hot! I use these for my hot hot red vinegar based sauce.
Next yellow pepper.....It's a scotch bonnet type. Hot like a habanero, but they have a great fruity flavor. Using it for the pineapple mango hot sauce.
Bottom left. Called Ram's Horn. Great flavor, but again they are hot. The peppers are unique because they twist and can curl like a ram's horn. I'll use this for a red vinegar based hot sauce.
Bottom right. Shishi to or Shishi tou pepper (had to put a space between the i and t because the software thought it was a cus word
). Traditional Japanese pepper. They are mild to medium. They have excellent flavor. The best way to prep them is to get a cast iron skillet and fry them until parts of the skin char. They are so good. We made some at work last week and I think I ate about 30 peppers. I'll make a mild hot sauce from these if I don't eat them all first.
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