Thin walled, wrinkly, lots of seeds, dry inside, heat somewhere between a Jalapeño and a Habanero. Was a mystery start at the nursery, plant is about 24” tall and fairly bushy.
Oh, man, those countertops bring back memories of my childhood! White glazed tile, thick dark grout lines, you must be in SoCal in a house built in the late 80s!
They look like New Mexico chiles. Great when green (roasted fresh), also great in a different way when they turn red (best dried). If they were longer I would have said Italian hots.
Northern California, I did the tile myself in the early ‘90s. I was a single dad at the time and couldn’t afford something nicer. Now it would cost $7-$8k to redo them in quartz or granite but it’s on the radar.
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Nice! I knew I had you pegged! Yeah, we want to redo our countertops too, but it’s hard to pay good money to redo something that’s still working fine… ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
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I chopped on up for my spaghetti sauce today. Seem like they would be great for chili
The tile replaced ‘60s Formica with e metal edge so it was an upgrade!
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I have the same peppers. Add to fresh tomato sauce for a bit of heat. Slice and put on tuna or hamburger sandwich along with lettuce and tomato.
And I have the same tiles for my kitchen counters. Good for that country look (no budget to upgrade). Spent $22K this year on installing/refinishing doug fir floors - that blew the renovation budget (plus the oriental rugs to fill in some spaces). Master bath is next! Those tile counters still work!
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The shape and heat sound like Aleppo peppers. I grew them a couple years back but didn’t get enough use from them to grow again.
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This is as good a guess as any. Keep in mind peppers are open pollinating so there is the potential for crosses, particularly with insects around.
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Any idea what this is? I didnt plant it and i think it came in with the Jalapeños I bought from the nursery. The top looks like a habanero but the fruit is bigger, both longer and wider, and more rounded on the bottom. I searched the internet and the only thing that might fit is a chocolate habanero.
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Looks like a cross-pollinated bell.
Definitely some habanero variety.
Mariachi?
Sounds like you were a victim of jalapeno-gate!
A hubba hubbanero!
Whatever pepper this is it has no heat. I wanted to try a few to be sure. Flavor is like a mild habanero. It has the same flavor profile but it’s like the volume has been turned down. Flavor volume down to 4 or 5 and heat volume down at zero.
That is highly unusual considering how it looks. Hard to say. Ever get a jalapeño that tasted like a green pepper? Weather and soil can matter. Probably a combination of genetics and all the above.
Those are grown in raised beds that I just put in this spring. That bed has jalapeños and poblanos all of which have been true to type. It is just this one pepper that is “odd”.