These hot peppers came from our dear friend, Sabine Ortman. They are an heirloom variety, I believe they come from Germany. They are very tasty and hot when green, getting sweeter as they redden. The shrub is taller than I am, that is they are over 5 feet tall, and still growing, with fruits about the size of a golf ball. The real bonus about the pepper is that the surface area of the flesh to the seed ratio. There is more "meat" to it than say a jalapeno of the same weight. They are excellent roasted over an open fire and mixed with other roasted herbs, such as parsley, onions, cilantro, and garlic--all mashed together in a mortar and pestle ensemble. All we need now is some fish sauce. 
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