Bulgarian Carrots, to be precise; which I picked up at the Farmer's Market a few weeks ago. These little beauties are an heirloom variety that pack quite a punch. They're not as hot as a Serrano Pepper, but they beat a mild jalapeno hands down. While I am partial to a pepper with a nice heat, that is not the reason I am interested in this pepper.
The main reason that I find this pepper so intriguing is the color. Instead of the normal green to red transition of a pepper, this pepper when fully ripe takes on, and maintains, a yellowish-orange to orange appearance.
As you can see, my peppers still need a bit more time to fully ripen, and then I will dissect one of them to collect the seeds. And the rest? The rest I am not sure about. I think they would be a great addition to a peach salsa; as for the rest of them, I am still pondering their fate. If you have any suggestions, I would love to hear them.