ID these peppers? (update: ID is Hot Paper Lantern)

[dank69]

We joined a CSA this year and 2 weeks ago we got a few of these peppers in our bin:



My wife tried one while I was at work and said her mouth was burning for at least a half hour. When I got home she pressed me to try them. I sliced off the bottom tip and tried it. Sweet, delicious, zero heat. I tried a couple more slices. Still no heat. I figured I should try a slice from the top end before accusing her of trolling me. Holy fuck, they are hot and they fuckin' linger, at least 30 minutes like she said. Even after washing my hands, whenever I touched my lips they would start burning again.

I have looked at hundreds of chili pepper pics and none of them look the same. Any ideas? Here is a pic of one next to a cherry pepper for scale:

 

[[DHT]Osiris]

We joined a CSA this year and 2 weeks ago we got a few of these peppers in our bin:

View attachment 86431

My wife tried one while I was at work and said her mouth was burning for at least a half hour. When I got home she pressed me to try them. I sliced off the bottom tip and tried it. Sweet, delicious, zero heat. I tried a couple more slices. Still no heat. I figured I should try a slice from the top end before accusing her of trolling me. Holy fuck, they are hot and they fuckin' linger, at least 30 minutes like she said. Even after washing my hands, whenever I touched my lips they would start burning again.

I have looked at hundreds of chili pepper pics and none of them look the same. Any ideas? Here is a pic of one next to a cherry pepper for scale:
View attachment 86432

Looks a bit like a bird's eye (thai chili), albeit a bit larger than usual maybe. Half step between cayenne and scotch bonnet. If it is, I've had just the oil from a harvested one on my tongue/lips, and they're pretty hot. I wouldn't eat one raw unless I felt like punishing myself for a few hours, and I like spicy food..

 

[dank69]

Yeah they are a lot bigger than that. I think the defining feature is the narrow top by the stem. I can't find any pictures of chilis that look like that.

 

[[DHT]Osiris]

Yeah they are a lot bigger than that. I think the defining feature is the narrow top by the stem. I can't find any pictures of chilis that look like that.

I was gonna say that thai chilis narrow at the top too without the stem, but they're actually more rounded than I expected. I'm seeing a few more bulbous than others. Could be a skinny Ristra pepper I guess? Nothing really matches though.

 

[Gibsons]

dulce mediterraneo pepper. maybe?

 

[[DHT]Osiris]

dulce mediterraneo pepper. maybe?

Those aren't spicy. We're probably working with a fairly narrow band of peppers, and likely an odd-looking varietal or specimen(s).

 

[dank69]

Okay , I think they are Hot Paper Lantern:

Hot Paper Lantern | Cayenne Diane

The Hot Paper Lantern is a habanero type. More productive and larger than regular habaneros, these elongated, pendant shaped fruits are 3-4" long.

www.cayennediane.com

Never heard of them before. As I mentioned, the bottom part was very sweet. That top part though, yep that'll get er done. 350,000 - 450,000 scoville.

 

[BoomerD]

The Hot Pepper

Hot pepper and hot sauce questions and community

thehotpepper.com

 

[Red Squirrel]

No idea, but I'd take a bite to see how hot they are.

 

[[DHT]Osiris]

Okay , I think they are Hot Paper Lantern:

Hot Paper Lantern | Cayenne Diane

The Hot Paper Lantern is a habanero type. More productive and larger than regular habaneros, these elongated, pendant shaped fruits are 3-4" long.

www.cayennediane.com

Never heard of them before. As I mentioned, the bottom part was very sweet. That top part though, yep that'll get er done. 350,000 - 450,000 scoville.

Those sound good, I might have to try to grow some.

 

[dank69]

Those sound good, I might have to try to grow some.

I'm definitely going to save the seeds and grow some next year. High-yield, short growing season. Sweet. HOT. It's like the perfect pepper.

 

[Oyeve]

A few years ago I was growing my annual jalapeños and one plant grew a few red ones. Man,, those were so good and hot! I harvested the seed from a few red one and grow a new batch every year. My red ones are so much tastier and hotter than the average green ones.

 

[BoomerD]

A few years ago I was growing my annual jalapeños and one plant grew a few red ones. Man,, those were so good and hot! I harvested the seed from a few red one and grow a new batch every year. My red ones are so much tastier and hotter than the average green ones.

Jalapenos will almost always turn red as they mature. So will serrano peppers.

 

[Oyeve]

Jalapenos will almost always turn red as they mature. So will serrano peppers.

These particular ones started as red. That's why I harvested the seeds.

 

[BoomerD]

These particular ones started as red. That's why I harvested the seeds.

cool.

 

[zinfamous]

I'm definitely going to save the seeds and grow some next year. High-yield, short growing season. Sweet. HOT. It's like the perfect pepper.

do they have a unique flavor? all of that sounds good, but I wonder if either they have a great and defined flavor (habeneros), neutral (serrano) or complete dogshit and ruin everything they touch (any variety or derivative of ghost peppers)

 

[dank69]

do they have a unique flavor? all of that sounds good, but I wonder if either they have a great and defined flavor (habeneros), neutral (serrano) or complete dogshit and ruin everything they touch (any variety or derivative of ghost peppers)

They taste like a sweet red bell pepper. Very sweet, for a pepper anyway. They taste good raw, so they will likely taste good in anything. Not sure if I want to make a spicy red sauce with them or a salsa. I'm sure either way it will be good. My only worry is how hot the final product will be. They are scary hot if you overdo it.

 

[brianmanahan]

hawt

 

[Muse]

Long as we're talking peppers here, can I ask a question or two?

I have tried growing bell peppers for a few years now, one year got a few from one plant (it survived until next year and produced a little). Next year was better, but nothing to brag about. This year was a complete disaster. All 3 plants I bought in 4" pots at Home Depot died. Two were green, one yellow, well supposedly, but they never got close to flowering, etc. before wilting and dying. One, at least, after dying had two volunteer tomatoes pop up in its place, which are producing nicely now.

Well, I can and do buy organic bell peppers for my salads.

My excess tomatoes I make into sauces. I'm mostly using my canned hot sauces now (tomato based). I make a hot sauce which is basically 10lb home grown, vine ripened tomatoes plus 1lb chopped organic Jalapenos. I simmer for a while and can in Mason jars or equivalent. I add some citric acid for safety before canning, IIRC 1/2 teaspoon/quart.

I live 1/4 mile from an indy supermarket that sells all kinds of produce, it's their specialty (The Berkeley Bowl). They have lots of variety in peppers. I haven't experimented in any of that in many years. What kind of hot peppers can/should I think about putting in my hot sauce other than Jalapenos? Or are Jalapenos as good as any?

Also, I've never tried extracting seeds from peppers I buy and planting them in succeeding seasons. Is that really easy? Just any seeds in a pepper, set them aside, let dry and plant next year?

Is it true that the smaller the pepper, the hotter it is (generally speaking)?

Edit: This from a search on the last sentence:

The smaller the chile, the hotter it is. This is because smaller chiles have a larger amount of seeds and vein (internal rib). These veins are the parts that contain up to 80 percent of the capsaicin (heat) of the chile. Mar 30, 2016

 

[tcsenter]

Long as we're talking peppers here, can I ask a question or two?

I have tried growing bell peppers for a few years now, one year got a few from one plant (it survived until next year and produced a little). Next year was better, but nothing to brag about. This year was a complete disaster. All 3 plants I bought in 4" pots at Home Depot died. Two were green, one yellow, well supposedly, but they never got close to flowering, etc. before wilting and dying. One, at least, after dying had two volunteer tomatoes pop up in its place, which are producing nicely now.

My mother can grow or rehabilitate anything, from any part that will propagate, decades of experience. Several months ago she bought a few plants at one of the box stores and they died on her. Also, she bought a large bag of potting or mixed soil a couple years ago to transplant and it killed the previously healthy transplants. Some times plants and even bagged soil can come with a blight, fungus, or virus that is inconspicuous.

 

[Shmee]

What's a CSA? Anyway, nice hot peppers!

 

[BoomerD]

What's a CSA? Anyway, nice hot peppers!

Community Supported Agriculture - LocalHarvest

Thinking about signing up for a CSA but want to learn more about the idea before you commit? Read on.

www.localharvest.org

 

[dank69]

Update time!

First, the bad news. I couldn't get any of the seeds to germinate. Now, pepper seeds are apparently notoriously difficult to germinate, so I don't know if that is the reason, or the seeds weren't mature enough, or if these were bred specifically so their seeds won't germinate to keep people buying seeds from licensed distributors. I suspect it might be the latter.

The good news though is that even though we didn't join the CSA again, the farm has a public stand and they had these available again along with regular habeneros for 50c each. I cleaned them out, and had to buy 3 habeneros to make an even $5.

I decided to make some hot sauce, Louisiana style in order to let the flavor of the peppers dominate:

3 Habenero peppers
9 Hot Paper Lantern peppers
2 cups distilled white vinegar
1 tbsp salt
1 tsp lemon juice

I split and deseeded the peppers, attempting to preserve as much of the flesh as possible including the whitish membranes because that's where a lot of the capsaicin is.

Then I threw everything into a sauce pan, brought to a boil, and simmered for 15 minutes. Hit it with a stick blender and that was it, hot sauce achieved.

Beautiful orangish red color, basically looks like Frank's or Tabasco, but now that it has cooled it is thicker than those. As thick as any wing sauce, but no butter needed. Clings to whatever you put it on:



The flavor is amazing. The heat level is like eating straight Habenero peppers, but it is sweeter than straight Habeneros. Most Habenero sauces require other flavors to make them more palatable. This needs nothing.

That isn't to say it might not benefit from other flavors. I'm sure it could be tweaked a million different ways, but for me, I like it this way. Nice and neutral so I'll be able to use it in lots of different applications.

If you like heat and can find these peppers, I can't recommend them enough.

 

[bbhaag]

Update time!

First, the bad news. I couldn't get any of the seeds to germinate. Now, pepper seeds are apparently notoriously difficult to germinate, so I don't know if that is the reason, or the seeds weren't mature enough,or if these were bred specifically so their seeds won't germinate to keep people buying seeds from licensed distributors. I suspect it might be the latter.

The good news though is that even though we didn't join the CSA again, the farm has a public stand and they had these available again along with regular habeneros for 50c each. I cleaned them out, and had to buy 3 habeneros to make an even $5.

I decided to make some hot sauce, Louisiana style in order to let the flavor of the peppers dominate:

3 Habenero peppers
9 Hot Paper Lantern peppers
2 cups distilled white vinegar
1 tbsp salt
1 tsp lemon juice

I split and deseeded the peppers, attempting to preserve as much of the flesh as possible including the whitish membranes because that's where a lot of the capsaicin is.

Then I threw everything into a sauce pan, brought to a boil, and simmered for 15 minutes. Hit it with a stick blender and that was it, hot sauce achieved.

Beautiful orangish red color, basically looks like Frank's or Tabasco, but now that it has cooled it is thicker than those. As thick as any wing sauce, but no butter needed. Clings to whatever you put it on:

View attachment 108744

The flavor is amazing. The heat level is like eating straight Habenero peppers, but it is sweeter than straight Habeneros. Most Habenero sauces require other flavors to make them more palatable. This needs nothing.

That isn't to say it might not benefit from other flavors. I'm sure it could be tweaked a million different ways, but for me, I like it this way. Nice and neutral so I'll be able to use it in lots of different applications.

If you like heat and can find these peppers, I can't recommend them enough.

Looks amazing! I've tried my hand at making hot sauce but it never worked out. Yours looks really good though.

 

[lxskllr]

Sounds like that might make a good chunky style sauce, like the Costa Rican habanero sauces.