Pepper Identification: Chile picante "Chili Red"

[TXCG]

I didn't start seeds this year, instead I bought seedlings. One of the seedlings was labeled:

This pepper is delicious! It is sweeter than any bell pepper I've had, but still has a nice heat, a little milder than a jalapeno. I dried some yesterday, and the drying process concentrated the sweetness even more. The skin isn't shiny and smooth like a normal pepper, instead its a matte texture but not rough. Like smooth but not shiny, i guess leathery might be a good word.

I can't find any information about "chile picante" or "chili red". Any ideas?

 

[imaguitargod]

Chilie picante just means hot pepper or spicey pepper.

 

[POTAWIE]

Looks like an Ahaheim/Numex type to me

 

[ABurningMouth]

wow
that satin rubbery appearance doesn't look right.
Maybe it's an accidental cross.
Hmm...

 

[talas]

There similar one sold in the u.k this season and was called hot chili..ye good isn't it and seems to originate from a large mexican grower other than that haven't a clue

 

[Fremp]

Here's mine,FINALLY ripe......

Took over a month!

 

[ajijoe]

Anaheim?

 

[Fremp]

The tag I have is like the one above to start the thread...
They call it a chili red

 

[swellcat]

Goodness from a big box, for goodness sake? Why not?

Y'all have me curious about the flavour. These might have blending potential, too . . . maybe to add complexity and throttle back the sting just a bit in say, a habanero sauce.

 

[tfmiltz]

Goodness from a big box, for goodness sake? Why not?

Y'all have me curious about the flavour. These might have blending potential, too . . . maybe to add complexity and throttle back the sting just a bit in say, a habanero sauce.

Funny you say that- that's what I use New Mexico for - er Anaheim.

I find baking the Anaheim red's at low temp in the oven until near black ? brings a flavor hmmm - soooooo rich... Little heat - but soooooo rich.