Last year my first garden in many years, I picked up a 4 pk of peppers, labled 'hot'
and they were. I did not keep a record and do not know the name. I described them to my local nursury and they had something calle Kung Pao that looked like what I wanted. But..not so!!!!!!!
Maybe someone will recognize this description, I am not able to post photo ,
this is a slender, ( pencil size chili that tapers and curves a little) dark green, quite smooth, about 3 to 4 inches long, and nice and hot, The plant is about 18 inches tall and does not spread out much, is VERY prolific.
I would like to get the name to put in the garden journal I am keeping, for next years planting.

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The pepper they gave me was called Kung Pao, she showed me a serrano, and I see them at my grocery as well and the are a fuller shorter chile, but you have the heat right. The shape is like the little ornamental chilis you sometimes see hanging in Mexican restaurants, but these are dark green and never turn red, and are much bigger. Thanks for the help. I guess by your name that you will know if anyone does.

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I really liked these little peppers, the plants were hearty, and withstood heat and dry spells well, and I was able to just put them in a zip loc, they froze beautifully, they kept thier heat and texture pretty much, and 1 small one in a pint of salsa was just right for med/hot. I used them all winter from one quart size zip-loc.

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I do have 3 nice plants that they called Kung Pao, and the look the same, (plants and fruit), ( the chilis might be just a little larger), but they have no flavor and NO heat. even when I don't remove the seeds. I have always heard that the smaller the pepper the hotter but these have NO heat.

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Yes mine look exactly like yours. Last year I left a few on the plant until after frost and they never turned red. Maybe I am just impatient, but my plants have a lot of peppers on each one now.

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Have you picked any of yours? and are they hot.
I am telling you these taste pretty much like grass, no flavor no heat ,( but beautiful)

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Lakegran..they're hot! My eyes water when I cut them up. Yum!!

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Whine whine whine ,

I have been making several quarts of salsa each weekend and am still having to buy the chiles. My cilantro has been awesome this year .
What I am learning though, Is that what did well last year may not do well this year. I have to learn to enjoy what the creator sends me and fill in around that.
Anyone else make a lot of salsa? Which tomatoes do you like best. I use romas (from the market) in the winter I don't know WHY I didn't plant a couple to try in my garden.

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I use whatever's ripe for salsa, and even some green tomatoes. The only advantage I know of for paste tomatoes is less juice, but I don't mind juicy salsa. Homegrown romas taste better than storebought, but there are Lots of better tasting paste tomatoes...I'm growing San Marzano this year, I'll let you know how it tastes, and I'm growing Black Plum for the first time. It's DELICIOUS eaten fresh, can't wait to make salsa with some.

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Dave
Even my growlights are getting restless!

lakegran, don't be jealous. Heat and bugs have ruined a lot of things...what counts, though, is that I've got some good tomatoes and peppers to eat, but I'll be lucky to be canning salsa this year. I still feel lucky to have the yummy stuff I'm eating, though!

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Dave
Even my growlights are getting restless!

Kung Paos, are actually a type of Cayenne, which is why they look close. They do turn red though, which is when the maximum heat is present. I am trying some Thai Dragons, and an edible ornamental call Thai Poinsettia-. The Poinsettia is absolutly loaded with peppers pointed upwards! They are edible (can be dried and used as seasoning)