The *Capsicum annuum* species makes a lot of peppers. This is giving Padrón, or something much more mild than jalapeno. Did you taste it?
rarely_Hilarious
Right one looks like a jalapeño, others? Padrons or young pablano?
TiaSopapia
Looks like an Anaheim for sure, we eat a ton of them in new mexico. Just call em green chiles. Id roast them outside (they’ll spice up the air insde), peel the skin WHILE WEARING GLOVES, then chop them with garlic powder and salt. Top your food w it. They can be spicy but they’re the best food ever.
kunino_sagiri
There are literally dozens of pepper varieties that are all that exact size and shape. Telling which one it is is sadly impossible, especially as we don’t even know whether they are spicy or not, and if they are, how hot they are.
4 Comments
The *Capsicum annuum* species makes a lot of peppers. This is giving Padrón, or something much more mild than jalapeno. Did you taste it?
Right one looks like a jalapeño, others? Padrons or young pablano?
Looks like an Anaheim for sure, we eat a ton of them in new mexico. Just call em green chiles. Id roast them outside (they’ll spice up the air insde), peel the skin WHILE WEARING GLOVES, then chop them with garlic powder and salt. Top your food w it. They can be spicy but they’re the best food ever.
There are literally dozens of pepper varieties that are all that exact size and shape. Telling which one it is is sadly impossible, especially as we don’t even know whether they are spicy or not, and if they are, how hot they are.