found these at the grocery store- ID?

[checkerkitty]

Hi there everyone! I'm just starting on the pepper journey. I've been searching for a few different peppers to grow and just buying fresh peppers for now. I've been buying peppers from our local grocery store, HEB. In the habanero bin, I've watched the peppers change over the past few weeks. At first the peppers looked like little bright orange bell peppers. Over the past week, I found these guys at two different times. The shape is totally different and they are more yellow. I'm thinking these aren't standard habaneros.

IMG_20130802_114742.jpg

The ones on the left are about 2 inches long, stem NOT included. They are more than twice as big as the orange habs I saw before. The ones on the right are also strange with that little tail.

Here are some up close shots of both types of peppers.

IMG_20130802_114827.jpg
IMG_20130802_114840.jpg

I don't know if you can ID peppers like this. However, if anyone can, I'll bet a Tomatovillian can! I appreciate any help.

Christy

[Doug9345]

My first thought was maybe a peach Habanero. I've just gotten into growing peppers myself, so don't take my word for it.

http://www.habaneromadness.com/types...l#.UfvzD235SM0

http://www.habaneromadness.com/types...l#.UfvzaG35SCm

[checkerkitty]

Originally Posted by Doug9345

My first thought was maybe a peach Habanero. I've just gotten into growing peppers myself, so don't take my word for it.

http://www.habaneromadness.com/types...l#.UfvzD235SM0

http://www.habaneromadness.com/types...l#.UfvzaG35SCm

Maybe the right ones! They look very close. Thanks for the links!

I just cut them up for seeds and used the peppers for Jamaican gravy. My husband tried two pieces. He's eaten whole habs, seeds and all before, so I figured he could give me a taste/heat report. The first sliver was flesh only. He said there was no citrus flavor at all. It almost had a buttery flavor. It was also hotter than a hab. The second piece had flesh and membrane. Buttery flavor was there again. Heat level, at least 3 to 4 times hotter than the whole orange hab he ate before. It was so hot, his teeth and ear hurt. His stomach is now burning and his face is still red, about 20 minutes later. I caught some fumes as I rinsed the pepper in warm water. My throat is still scratchy. I guess I'll have to treat these guys with caution! Thank goodness for gloves.

Christy

[Mojave]

Interesting you should bring this up, I've been talking to my son about these odd habaneros the past couple of months. I'm hoping to eventually market a hot sauce of my own so I pay attention to these things Yes, the size, shape, color and taste has really noticeably changed.

I've found that farm seed supply companies are now offering a lot of new habo hybrids. I'm guessing that's what we are seeing at the market. I'll be trying out some of these hybrids in next year's garden (is it Spring yet? lol)

[Doug9345]

I've found that store hot peppers vary so much from one pepper to the next that they are actually hard to use. The last handful of Jalapenos I got from wally world varied from no heat to as hot as a sorranto.

[Mojave]

Originally Posted by Doug9345

I've found that store hot peppers vary so much from one pepper to the next that they are actually hard to use. The last handful of Jalapenos I got from wally world varied from no heat to as hot as a sorranto.

If I need peppers I usually buy them from one of two local Mexican markets. The consistency and quality is much better than the supermarkets around here. I rarely find "corked" Jalapenos in the mainstream stores but can almost always find them at the mercado.

[tlintx]

I need to run down to the market and see what's available, since I'm really enjoying growing peppers!

Quick question, what makes the corked ones better? Do they have more flavor?

[Mojave]

Originally Posted by tlintx

I need to run down to the market and see what's available, since I'm really enjoying growing peppers!

Quick question, what makes the corked ones better? Do they have more flavor?

Corking reminds me of how Jalapenos used to be.

In my humble opinion they are tastier, and usually a bit spicier. You can usually rely on that, whereas today's hybrids have bred out the corks and unfortunately sometimes the flavor, you're not quite sure what you'll get with a perfectly smooth Jalapeno.