They're called Ají Colorado, a long, slender red chile from Peru. Wrinkly-skinned, I didn't expect them to have much to offer in the fleshiness department. But when you slice one open, there's a little meat.
A little heat, too.
I decided to try drying some. I cut a little lengthwise slit in each pepper, and packed them into the zip-up laundry bag on top of a rack. They're sitting on a lawn chair in the sun now.
I hope this works, because I have visions of grinding the dried peppers into a spicy paprika, to bring a little summery zap to my winter braises.
And because it's September and we're all about preserving food, dammit. Right, Waldo?