Hi everyone,
Yesterday I was buying groceries at the local market and saw these bundles of green peppers. The vendor wasn't actually able to tell me the variety but I wanted to give them a go anyway for some fermentation. At first I thought they were Anaheim peppers but after tasting one of them I can definitely say the heat level is way higher than the Anaheim (roughly two/three times the heat of a Jalapeño, had a bit of hiccup too); even the taste was actually slightly mintier and peppery than the Anaheim I tried in the past. The texture of the skin and the layout of seeds inside the fruit remind me of a Serrano, but they are less smooth on the outside than the Serrano, also they are smaller and on some fruits the colour changes drastically to vivid red or burgundy.
Definitely not ornamental sold as edible, the taste is not grassy at all and they don't look like any of the ornamental peppers I researched.
Any clue on how to label them on the fermentation jar?
Yesterday I was buying groceries at the local market and saw these bundles of green peppers. The vendor wasn't actually able to tell me the variety but I wanted to give them a go anyway for some fermentation. At first I thought they were Anaheim peppers but after tasting one of them I can definitely say the heat level is way higher than the Anaheim (roughly two/three times the heat of a Jalapeño, had a bit of hiccup too); even the taste was actually slightly mintier and peppery than the Anaheim I tried in the past. The texture of the skin and the layout of seeds inside the fruit remind me of a Serrano, but they are less smooth on the outside than the Serrano, also they are smaller and on some fruits the colour changes drastically to vivid red or burgundy.
Definitely not ornamental sold as edible, the taste is not grassy at all and they don't look like any of the ornamental peppers I researched.
Any clue on how to label them on the fermentation jar?
