Pepper ID

 An acquaintance gave me some hot peppers from his garden. Can anyone
identify their varieties?

http://home.comcast.net/~esionder/temp/peppers1.jpg

I think the green one is a jalapeno, but I don't know about the others.
The orange one and the little red ones are *VERY* hot.

 
as well they should be.

off hand I would say Thai, Jalapeno, Fresno, Hab. maybe a rocotto/
manzano but the first and last could be several type,  need a bit more
info.   So is this a test or do you need to look them up?

http://missvickie.com/howto/spices/peppers/peppersdict.html
http://www.chileplants.com/

 
To beat the horse it a bit more, here are a few more databases:

http://www.g6csy.net/chile/database.html

http://www.thechileman.org/

http://www.reimerseeds.com/hot-peppers-by-classification_1367.aspx

There are so many varieties closely related that it is very difficult
to tell with any real certainty.  Often the person planting them does
not know for sure even when from a reliable seed company as the names
are sometimes erroneous. In this case however, I do not believe the
large green one is an Ancho,  but Brooklyn may be right about the red
being a Jalapeno varietal rather than a Fresno ( usually broader
shoulder and pointier than a Jalapeno), definitely not a Serrano.
However note  tan striations are not always a sign of maturation in a
Jalapeno. Yet as he stated, chiles do cross easily.  Cut the last one
to see the seed color, if they are black,  it is one of the Rocotos
(rare here in US but they do grow well in cooler more temperate
climates than most chiles) if not,  it is most likely one of the Habs/
SB, but definitely a Chinense.

If you have a batch of the Jalapeno try your hand at smoke drying
these to a chipotle or a chile ahumado.  Its easier to control your
heat in dishes with the powder.  If not familiar with this spice I
recommend you try it in a pot of beans.  I believe it lends a better
taste than the Chipotle en adobo.

I usually cook to taste and then let the individual adjust to their
comfort level with other sauces. Nothing worse than swallowing a hot
coal and not being able to taste the rest of the dinner.  For the Habs/
SB w/o the heat...DO NOT cut them, use them whole to get the flavor
and them fish out of the dish, the die-hards can then show their
bravado by biting into them.

 On Sun, 25 Sep 2011 00:49:17 -0400, Nil


The very dark one could be an immature ancho.  The red one with the
little tan striations is a ripe jalopeno (the lines and leathery skin
mean it's ripe).  The orange one would likely be a habanero (there are
many types of habanero).  The small reds could be tien tsin.  There
are hundreds and hundres of pepper variations, and they are prone to
cross pollinate, so it's difficult to say with great accuracy exactly
what pepper comes from a home garden.
http://www.pepperjoe.com/shoppingcart/html/pepper.html

 Nil wrote:

Tabasco, jalapeño, ripe jalapeño, and the last one might be a scotch bonnet.