Need Help Identifying Hot Pepper
 

Hi all
The plant marker with this pepper is missing <guess a critter took it :-)>, any way, the plant is about 3' tall and producing these peppers that are not turning red and stay green. The pepper is extremely hot at the stem end and not so hot at the tip. I think they are mature and will not turn red but leaving a few on the plant to see what happens.

Looks like a cayenne, long and straight but larger than any I have previously grown.

Any guesses or knowledge appreciated since I want to plant more next season and probably have seeds in my inventory to use and willing to share if anyone wants to try them.

Thanks as always MB

[ATTACH]89663[/ATTACH]

Maybe Serrano but no pepper stays green that I know of.

Hi Worth
Perhaps a cross from seeds from another member I received last year.I have grown Serranos and they were never this long. Will be interesting to see if they turn red. Could be a strain of Serrano but did not plant any this season. Learned my lesson, make a drawing of garden and label all plants! Garden markers on plants are not the ultimate solution!!!
MB

I agree with all that Worth has stated here.

I agree that it should at some point be not-green, and that garden markers on plants let you down.

Are the peppers upright or hanging from the plant?

There are several varieties of Serrano peppers including hybrids.
They are supposedly the second most popular pepper in Mexico.
I personally cant stand the seedy things. :lol:

Worth

The peppers are hanging down and the plant is very prolific.

That is a sign of them being a Serrano but not proof just one of their growing habits.
Peppers are so easily crossed I had a jalapeno X sweet cherry pepper cross one year.
Fooled a lot of people. :))

After my saying I couldn't stand Serrano peppers I bought some because for what I am cooking there really isn't a replacement at the store.

Worth, what are you cooking that use the serranos? Always looking for ways to use the peppers. Have you tried serranos in vinegar (marinated a month or so) as a splash dressing for turnip or collard greens or spinach...awesome hot!

Worth, have you tried Serrano Condiment by Yellow Bird Sauce Co in Austin? I love it.

On both accounts no.
I have learned to ferment peppers and make my own sauces.
Sauces by the way people love and I guarantee will knock the socks of anyone not only in heat but flavor too.
Everyone wants to buy it and I dont have any backing.:(

They are also thick like Yellow Bird says theirs are and have lime in them. :yes:

I might try Yellow Bird habanero for comparison.

I haven't decided yet on how I am going to use the Serranos or anything, still working on it.
Possibly Serrano fried rice or Serrano stir fried shrimp with fresh grated ginger, sheetalkee mushrooms and sweet lime ghost pepper sauce garnished with fresh Thia basil. :?!?:

Looks like Crackle but it's only medium hot and it does turn red.

[QUOTE=Salsacharley;744588]Worth, have you tried Serrano Condiment by Yellow Bird Sauce Co in Austin? I love it.[/QUOTE]


I had the stuff in my own two forepaws and set it back.
Looked at the ingredients and saw vinegar lime and sugar.
My stuff has the same thing but fermented and no vinegar.
At 5 dollars a pop for a wee bottle I would have to go with the habanero sauce. too.
Just to compare mine with theirs.
I just feel embarrassed buying hot sauce but I need to know where I stand.

But I did get a bottle of authentic Sriracha sauce at the store today for a shrimp experiment.

[QUOTE=Worth1;744544]Are the peppers upright or hanging from the plant?

There are several varieties of Serrano peppers including hybrids.
They are supposedly the second most popular pepper in Mexico.
I personally cant stand the seedy things. :lol:[/QUOTE]
Heresy, stone him