help me identify this pepper

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check here: http://www.g6csy.net/chile/index.html

Sheldon

This is it!! I think it's a cherry pepper!
I had a problem navigating that db - but googled images came up with this
http://tinyurl.com/9gebx . Now - what should I do with it?
Teri

Quoted message said:

"Teri" wrote

Quoted message said:

"Sheldon" wrote

Quoted message said:

Check here: http://www.g6csy.net/chile/index.html

Sheldon

This is it!! I think it's a cherry pepper!
I had a problem navigating that db - but googled images came up with this
http://tinyurl.com/9gebx . Now - what should I do with it?
Teri

Well, Pandora offered a recipe to stuff and bake an appetizer version.
Pickling is a very common way, using the pickled ones with salads, etc.

Pam

"Teri" wrote

Quoted message said:

"Sheldon" wrote

Quoted message said:

Check here: http://www.g6csy.net/chile/index.html

Sheldon

This is it!! I think it's a cherry pepper!
I had a problem navigating that db - but googled images came up with this
http://tinyurl.com/9gebx . Now - what should I do with it?
Teri

Well, Pandora offered a recipe to stuff and bake an appetizer version.
Pickling is a very common way, using the pickled ones with salads, etc.

Pam

Arri London said:

Dimitri said:

"Teri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

please? We've planted two varieties of peppers - one, your typical
bell, goes from green to red and tastes quite sweet. The other, i'm
afraid to admit - i threw out the little thingamabob that tells
what it is. It may be a form of chili. It is small - about 1 1/2 -
2" in diameter - very round - it goes from a dark green to a cherry
red. I think it's quite hot. What is it? And what could I cook
with it? TIA. Teri

Go here http://www.chileplants.com/chart.asp

click on Jalapeño or Anaheim to start.

Dimitri

It's a place to start but neither of those are really round chiles the
way a cascabel is.

The name 'Cascabel' usually gets applied to the dried fruit (it means
rattle, which they do) of any of several different hot, roundish chiles.
These look like the ones I used to grow that the local greenhouses just
called 'hot cherry' peppers.

What could you cook with it? What COULDN'T you cook with it? Treat it
like you would any other hot thin-skinned chile.

Arri London said:

Dimitri said:

"Teri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

please? We've planted two varieties of peppers - one, your typical
bell, goes from green to red and tastes quite sweet. The other, i'm
afraid to admit - i threw out the little thingamabob that tells
what it is. It may be a form of chili. It is small - about 1 1/2 -
2" in diameter - very round - it goes from a dark green to a cherry
red. I think it's quite hot. What is it? And what could I cook
with it? TIA. Teri

Go here http://www.chileplants.com/chart.asp

click on Jalapeño or Anaheim to start.

Dimitri

It's a place to start but neither of those are really round chiles the
way a cascabel is.

The name 'Cascabel' usually gets applied to the dried fruit (it means
rattle, which they do) of any of several different hot, roundish chiles.
These look like the ones I used to grow that the local greenhouses just
called 'hot cherry' peppers.

What could you cook with it? What COULDN'T you cook with it? Treat it
like you would any other hot thin-skinned chile.

pjjehg said:

"Teri" wrote

Quoted message said:

"Sheldon" wrote

Quoted message said:

Check here: http://www.g6csy.net/chile/index.html

Sheldon

This is it!! I think it's a cherry pepper!
I had a problem navigating that db - but googled images came up with this
http://tinyurl.com/9gebx . Now - what should I do with it?
Teri

Well, Pandora offered a recipe to stuff and bake an appetizer version.
Pickling is a very common way, using the pickled ones with salads, etc.

Yes, cherry peppers are excellent pickled. Wash peppers, Leave whole
or slice into rings, about 3/16". Choose a clean jar. Fill jar with
peppers. Make up a brine; half water, half white vinegar, 1 tbs kosher
salt per qt, fill jar to cover peppers. If desired, add some pickling
spice, a bay leaf, a garlic clove, some black peppercorns, any or all.
Refrigerate. Can be used in about two weeks. Keep refrigerated, will
last about 18 months. I grow jalapenos and pickle them as decribed...
this year I have a bumper crop, my neighbors will be happy.

Sheldon

pjjehg said:

"Teri" wrote

Quoted message said:

"Sheldon" wrote

Quoted message said:

Check here: http://www.g6csy.net/chile/index.html

Sheldon

This is it!! I think it's a cherry pepper!
I had a problem navigating that db - but googled images came up with this
http://tinyurl.com/9gebx . Now - what should I do with it?
Teri

Well, Pandora offered a recipe to stuff and bake an appetizer version.
Pickling is a very common way, using the pickled ones with salads, etc.

Yes, cherry peppers are excellent pickled. Wash peppers, Leave whole
or slice into rings, about 3/16". Choose a clean jar. Fill jar with
peppers. Make up a brine; half water, half white vinegar, 1 tbs kosher
salt per qt, fill jar to cover peppers. If desired, add some pickling
spice, a bay leaf, a garlic clove, some black peppercorns, any or all.
Refrigerate. Can be used in about two weeks. Keep refrigerated, will
last about 18 months. I grow jalapenos and pickle them as decribed...
this year I have a bumper crop, my neighbors will be happy.

Sheldon