It is a yellow habanero, I have been getting a lot of those this summer and I'm making good use of them in salsa's and a spicy colombian chilli sauce called aji.
Do you grow any chilli's yourself?
@Death how are your chilli pepper plants doing?
I have Colombian clients who like to feed me when I visit them.
My love of chillis is too much even for them.
Even my South Asian and African clients can't believe what I'm happy to eat.
I used to have a bottle of Aji sauce which went well with fish, especially Salmon.
It has a nice citrus finish along with the kick.
I use all sorts of fresh chilli peppers from the mild varieties like Jalapeno right up to the hottest available, the Carolina Reaper in my cooking.
I also have a large selection of bottled sauces for adding a bit of kick to foods I don't put fresh chillis into or aren't quite hot enough.
My friends and family know my love of chilli sauces and often bring bottles back from holidays to test me out.
Many have to be handled with care as adding too much heat can ruin a dish.
I like heat but it must have a good depth of flavour for it to be worth eating. Pure heat is not an enjoyable experience.
Unfortunately, I don't grow chillis as I have a tendency to kill whatever I try to grow.
I suppose this post should be in the food thread, where I see you feature a lot but it's in here because I'm replying to you.
Perhaps we could talk more about chillis in there sometime.
Just sayin
