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

Teri wrote:
>
> 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

If you look here you might see something that looks like your chiles:
http://www.chilepepperinstitute.org/

"Teri" > wrote in message
...
> 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

Teri wrote:
> 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?

Sounds like "cherry pepper".

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

Sheldon

> "Teri" > wrote in message
> ...
>> 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

Oh yes! We have those little round peppers! We use boil them in water and
vinegar only few minutes, than we fill them with grated bread , Romano,
capers, parsley, garlic, anchovies and few EVOO.
Good for hors d'oeuvre.
Pandora

"Pandora" > ha scritto nel messaggio
...
>> "Teri" > wrote in message
>> ...
>>> 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
>
> Oh yes! We have those little round peppers! We use boil them in water and
> vinegar only few minutes, than we fill them with grated bread , Romano,
> capers, parsley, garlic, anchovies and few EVOO.
> Good for hors d'oeuvre.
> Pandora

Here a photo
http://tinypic.com/a59c04.jpg
Pandora
>

"Pandora" > wrote in message
...
>
>> Oh yes! We have those little round peppers! We use boil them in water and
>> vinegar only few minutes, than we fill them with grated bread , Romano,
>> capers, parsley, garlic, anchovies and few EVOO.
>> Good for hors d'oeuvre.
>> Pandora
>
> Here a photo
> http://tinypic.com/a59c04.jpg
> Pandora

If the flesh is white and solid as oppose to hollow in the interior then I
think that is a radish.

Dimitri

"Dimitri" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote in message
> ...
>>
>>> Oh yes! We have those little round peppers! We use boil them in water
>>> and vinegar only few minutes, than we fill them with grated bread ,
>>> Romano, capers, parsley, garlic, anchovies and few EVOO.
>>> Good for hors d'oeuvre.
>>> Pandora
>>
>> Here a photo
>> http://tinypic.com/a59c04.jpg
>> Pandora
>
> If the flesh is white and solid as oppose to hollow in the interior then
> I think that is a radish.

I don't understand what you say, Dimitri.
The peppers in the photo are filled with some fresh cheese. That is not the
flesh!
Pandora
>
> Dimitri
>

"Pandora" > ha scritto nel messaggio
...
>
> "Dimitri" > ha scritto nel messaggio
> . ..
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>>> Oh yes! We have those little round peppers! We use boil them in water
>>>> and vinegar only few minutes, than we fill them with grated bread ,
>>>> Romano, capers, parsley, garlic, anchovies and few EVOO.
>>>> Good for hors d'oeuvre.
>>>> Pandora
>>>
>>> Here a photo
>>> http://tinypic.com/a59c04.jpg
>>> Pandora
>>
>> If the flesh is white and solid as oppose to hollow in the interior then
>> I think that is a radish.
>
> I don't understand what you say, Dimitri.
> The peppers in the photo are filled with some fresh cheese. That is not
> the flesh!
> Pandora

I forgot to say that the latin name is : "Capsicum cerasiferum".
Pandora

"Pandora" > wrote in message
...

<snip>
> I forgot to say that the latin name is : "Capsicum cerasiferum".
> Pandora

Got it.
http://www.fiery-foods.com/dave/peperoncino.html

Here they are usually

I thought

http://www.urbanext.uiuc.edu/veggies/radish1.html

Dimitri

"Dimitri" > ha scritto nel messaggio
.. .
>
> "Pandora" > wrote in message
> ...
>
> <snip>
>> I forgot to say that the latin name is : "Capsicum cerasiferum".
>> Pandora
>
> Got it.
> http://www.fiery-foods.com/dave/peperoncino.html
>
> Here they are usually
>
> I thought
>
> http://www.urbanext.uiuc.edu/veggies/radish1.html

Oh! LOL noooo!!!! Radish! "Ravanelli" in Italian.
They are similar, it's true!!!!
Pandora

>
> Dimitri
>

Dimitri wrote:
>
> "Teri" > wrote in message
> ...
> > 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.

"Sheldon" > wrote in message
oups.com...
>
>
> Check he 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

>

"Teri" wrote
> "Sheldon" wrote
>>
>>
>> Check he 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

pjjehg wrote:
> "Teri" wrote
> > "Sheldon" wrote
> >>
> >>
> >> Check he 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