Could someone please help me ID these peppers? I’d like to make salsa but don’t know how hot most of them are. I also have red tomatoes, lime, cilantro, garlic, and onion. Appreciate the help!
I have no idea what half of those are but just want to say that I love the photo.
emptyhop
All I can recognize are the common ones on the left side. The green ones on the top look like serrano, which are pretty hot. The green ones on the bottom look like a poblano/pasilla pepper, which are not hot, but are tasty. I haven’t tried a poblano in a salsa though, it’s something I put in beans.
Top right could be a Fresno
BonesJackson
The red ones in the bottom left *could* be Scotch Bonnet and may straight up kill you. It looks more like a Cherry Chili though which is much more friendly.
The long red ones in the bottom *could* be Cayenne.
Hot-Journalist5916
Use the green peppers in the first row and use the bottom row. Grill them up then blend
superxero044
Don’t touch the peppers with your hands when cutting! Use gloves or another solution.
ladythegreyhound
Had some friends over who enjoy peppers for a group tasting! We charred them on the grill. General consensus:
Top row, left to right: hot (slow burn), med, no heat, no heat
Bottom row: no heat without seeds/med heat with seeds, no heat, extremely MEAN hot with an interesting bitterness, hot (fast burn)
My favorite flavor was the big light green one and the “cherry” pepper. The light yellow also tasted really good but was too hot for me. I let everyone else go first lol. Thanks to everyone for all your help!!
Nokentroll
Top left May be arbol. Next to right is Serrano. Then banana. Then Anaheim. Bottom left is RHCP. Then poblano. No clue what the red or yellow is. Possibly over-ripe cow horn. Use the serranos and anaheims and roast then first. Then add tomato, maybe tomatillo, onion, garlic, a tiny bit of apple cider vinager, and brown sugar. Cook that shit and add cilantro.
The ? may just be very small bell peppers but it is very small. Unless it came from a home garden I would assume it’s something else. The others are probably right, but it’s hard to say for sure on anything. There are plenty of specific verities that look very similar and some peppers will look very different form how they are “supposed” to look. I’m most confident in the bottom row (maybe aside from the last one).
The first two and the cayenne (long red on the bottom) are the most likely to be hot.
I would taste a very small piece of the Serrano (long green ones) and if it’s hot, use that to make your salsa. Depending on your tolerance you’ll likely only need one or two. It’s easier to add more pepper if it’s not hot enough than to have to add more tomato, cilantro, garlic, onion, etc if you make it too hot.
How did you end up with a random assortment of peppers without knowing what any of them are?
Thanks everyone for your help! Salsa turned out great. Removed the seeds and used pepper #2, #4, and #8. Charred on the grill with a white onion and blended with fresh tomatoes, cilantro, lime juice, garlic, brown sugar, cumin, and salt. Hopefully the first of many!!
10 Comments
I have no idea what half of those are but just want to say that I love the photo.
All I can recognize are the common ones on the left side. The green ones on the top look like serrano, which are pretty hot. The green ones on the bottom look like a poblano/pasilla pepper, which are not hot, but are tasty. I haven’t tried a poblano in a salsa though, it’s something I put in beans.
Top right could be a Fresno
The red ones in the bottom left *could* be Scotch Bonnet and may straight up kill you. It looks more like a Cherry Chili though which is much more friendly.
The long red ones in the bottom *could* be Cayenne.
Use the green peppers in the first row and use the bottom row. Grill them up then blend
Don’t touch the peppers with your hands when cutting! Use gloves or another solution.
Had some friends over who enjoy peppers for a group tasting! We charred them on the grill. General consensus:
Top row, left to right: hot (slow burn), med, no heat, no heat
Bottom row: no heat without seeds/med heat with seeds, no heat, extremely MEAN hot with an interesting bitterness, hot (fast burn)
My favorite flavor was the big light green one and the “cherry” pepper. The light yellow also tasted really good but was too hot for me. I let everyone else go first lol. Thanks to everyone for all your help!!
Top left May be arbol. Next to right is Serrano. Then banana. Then Anaheim. Bottom left is RHCP. Then poblano. No clue what the red or yellow is. Possibly over-ripe cow horn. Use the serranos and anaheims and roast then first. Then add tomato, maybe tomatillo, onion, garlic, a tiny bit of apple cider vinager, and brown sugar. Cook that shit and add cilantro.
Top to bottom, left to right:
Hungarian yellow, Serrano, Gypsy, ?, Cherry, Poblano, Cayenne, Wax
The ? may just be very small bell peppers but it is very small. Unless it came from a home garden I would assume it’s something else. The others are probably right, but it’s hard to say for sure on anything. There are plenty of specific verities that look very similar and some peppers will look very different form how they are “supposed” to look. I’m most confident in the bottom row (maybe aside from the last one).
The first two and the cayenne (long red on the bottom) are the most likely to be hot.
I would taste a very small piece of the Serrano (long green ones) and if it’s hot, use that to make your salsa. Depending on your tolerance you’ll likely only need one or two. It’s easier to add more pepper if it’s not hot enough than to have to add more tomato, cilantro, garlic, onion, etc if you make it too hot.
How did you end up with a random assortment of peppers without knowing what any of them are?
Based on a picture i saw on [trip savvy](https://www.tripsavvy.com/which-chile-peppers-are-which-2681905), the ones on the bottom left might be manzano peppers. A unique characteristic is that Manzano have black seeds.
https://preview.redd.it/zwj41eyzfi6b1.png?width=750&format=png&auto=webp&v=enabled&s=85058d833026f5f84dee26fc0ffb532abd81c59c
https://preview.redd.it/nxx3h58aau6b1.png?width=1080&format=pjpg&auto=webp&v=enabled&s=722073965b3a795017ab8deae5111de394471d13
Thanks everyone for your help! Salsa turned out great. Removed the seeds and used pepper #2, #4, and #8. Charred on the grill with a white onion and blended with fresh tomatoes, cilantro, lime juice, garlic, brown sugar, cumin, and salt. Hopefully the first of many!!