My father in law gave me these from his garden. He said they were super spicy.
by ChopChop1248
10 Comments
SnoDragon
they look like jalapeno, fresno, or hungarian wax, which can be hot sometimes.
I’d stuff em and eat em. If you want to kill the heat a bit either stuff with cream cheese or ricotta, then wrap in bacon and put on the grill/smoker until bacon is crispy. If you want to preserve the heat, then put a wedge of pineapple inside instead. Sweet heat is also very nice.
CyclopeanJuiceVendor
I mean…eating them is always an option.
Vuedue
Chop them up and stir fry them, make some salsa with them, stuff them or find some way to use them in your food.
Someone mentioned that they could be fresnos or jalapeños and they’re totally right. They also could be a cross of a banana pepper that was cultivated over time near spicier pepper plants.
Either way, they look amazing. Tell your father-in-law that he grew some nice looking peppers!
Arthanymus
Ahhh chiles Güeros.
you can stuff them and make an alternative to “jalapeño poppers”, they are tasty but not that spicy.
digfor_fire
Some kind of banana/Hungarian wax?
Excellent for pickling in my opinion.
bryan_pieces
Looks exactly like my banana peppers in my garden. They are not spicy at all. I cut them into thin rings and fridge pickled them in half vinegar, half water, salt, peppercorns, red pepper flakes, smashed garlic cloves
Disastrous-Arm9635
Boil ’em, mash ’em, stick ’em in a stew… Lovely big golden chips with a nice piece of fried fish
w2ltersan
Air fry, bake or roast them til soft n char.. sprinkle some salt on them and enjoy with anything… burgers, tacos, steaks, chicken…..
trijoe28
They look like gypsy peppers. They should be good for making salsa
tinyyawns
They look similar to the hot banana peppers we grew this year. They are hotter than hell! But not as much as a habanero 😉 lol. Ours became significantly less spicy when we let them turn red on the vine, though. They might have mixed with the mild jalapeños we had growing next to them. But we also had super freakin hot cayennes growing next to them, too, so… 🤷🏻♀️ anyway, use 1-2 for a salsa or to add to salads or stews or sprinkle on tacos. Freeze some for later use. We like to make “poppers on the half shelf” — cut the pepper in half, add cheese, bake for about 12mins at 350°F for spicy, cheesy snack.
10 Comments
they look like jalapeno, fresno, or hungarian wax, which can be hot sometimes.
I’d stuff em and eat em. If you want to kill the heat a bit either stuff with cream cheese or ricotta, then wrap in bacon and put on the grill/smoker until bacon is crispy. If you want to preserve the heat, then put a wedge of pineapple inside instead. Sweet heat is also very nice.
I mean…eating them is always an option.
Chop them up and stir fry them, make some salsa with them, stuff them or find some way to use them in your food.
Someone mentioned that they could be fresnos or jalapeños and they’re totally right. They also could be a cross of a banana pepper that was cultivated over time near spicier pepper plants.
Either way, they look amazing. Tell your father-in-law that he grew some nice looking peppers!
Ahhh chiles Güeros.
you can stuff them and make an alternative to “jalapeño poppers”, they are tasty but not that spicy.
Some kind of banana/Hungarian wax?
Excellent for pickling in my opinion.
Looks exactly like my banana peppers in my garden. They are not spicy at all. I cut them into thin rings and fridge pickled them in half vinegar, half water, salt, peppercorns, red pepper flakes, smashed garlic cloves
Boil ’em, mash ’em, stick ’em in a stew… Lovely big golden chips with a nice piece of fried fish
Air fry, bake or roast them til soft n char.. sprinkle some salt on them and enjoy with anything… burgers, tacos, steaks, chicken…..
They look like gypsy peppers. They should be good for making salsa
They look similar to the hot banana peppers we grew this year. They are hotter than hell! But not as much as a habanero 😉 lol. Ours became significantly less spicy when we let them turn red on the vine, though. They might have mixed with the mild jalapeños we had growing next to them. But we also had super freakin hot cayennes growing next to them, too, so… 🤷🏻♀️ anyway, use 1-2 for a salsa or to add to salads or stews or sprinkle on tacos. Freeze some for later use. We like to make “poppers on the half shelf” — cut the pepper in half, add cheese, bake for about 12mins at 350°F for spicy, cheesy snack.