Its better to go with a real pic than a photo of something similar. The photo looks like Pequin or Thai which are hot and you said yours are mild.

Unfortunately I didn't take a picture of the chilies when I lived back in MI so I don't have much to go on. They're much bigger than a Thai though. Anybody know of a long, smooth and straight mild chili?

Hi David. I'm in CT as well. Wish I could help you out, but good luck finding much of anything besides Bells, Poblanos, or Jalapeños in a chain grocery store in CT! If you do, let me know! The selection up here truly sucks (part of the reason I grow my own chiles). I'd try some side of the road farm stands or farmers markets. Even then, it still might be hard to find anything (for lack of a better word) "exotic." FWIW, those (in your pic above) look identical to the Serranos I grew last year, but they weren't mild.

Mike

Thanks Mike. Yeah, I've only found jalapeños, habaneros and poblanos (only occasionally though). I grew serranos this year since I couldn't find them in stores and lo and behold, they're popping up in stores ha ha. Even in farmers markets there ain't much. If I run into anything else I'll let you know. I did see an Asian market around east haven. Maybe I'll try there.

And obviously, everyone disregard the picture. Bad example.

I was browsing around on pepperlover and ran across Tatli Sus in the annum section and it sounds just like what you're describing. Is that it?

http://www.pepperlover.com/pepper-seeds/pepper-species/capsicum-annuum/tatlı-süs-detail

Those are not pequin nor piquin, those are at most 1cm long. Those on the photo look eerily similar to a pico de pájaro (bird's beak, also called chile de arbol = tree chile) which are as long as 10cm, rarely longer, and 1-2cm in diameter, rarely bigger, they do not have a cone shape like those tatli chiles. They also could be a small variety of the serranos.

Those chiles we call in México "pico de pájaro" have different varieties and can be either eaten when green (dark shade of green), red, or sun dried. If you opt to sun dry them, then by all means try them in tomato sauces in different forms:

fry in oil or lard a bunch of them, but make sure to ventilate the area, those have a naughty kick when applying heath to them, their taste is so good you might want to eat them as they are once they cool off, also be careful not to burn them.

put them in a very hot non oiled pan and keep moving them so as not to burn them.

directly over a flame, they will begin to smoke quite a bit and that smoke will hurt your throat if you are not careful.

boiled in the same water you are boiling a few red tomatoes with a garlic clove.

liquify them with the tomatoes, garlic and salt, then serve in a deep dish with some finely chopped white onion and cilantro. If you just crush the tomatoes with the end of a bottle or a potatoe masher, then by all means try that salsa (tasttes different) in a mollete: put a baguette like bread cut in half in a hot pan (in mexico we have different types of baguette like breads, we call them birotes, teleras, bolillos), then turn it upside down, spread bean paste and on top use a type of white cheese that melts very well, remove from the pan, top it with pico de gallo (fresh tomatoe diced, finely chopped onion, cilantro) and salsa picante.

Or... for the brave: 250 gr of dried picos de pajaro, fry them, liquify them with two cloves of garlic, salt and 50 ml of oil (use more if it does not turn to paste) oh and make sure to remove the tails of the chiles... consume that paste of chile with nachos, well with the nacho tortillas alone :P