Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
3 large tomatoes, finely chopped
1 tsp. cider vinegar
salt, to taste
1 Tbsp. ground chile peppers, any kind
3 Tbsp. olive oil
1 large onion, sliced
1 pound large shrimp
2 Tbsp. cornstarch
2 Tbsp. parsley, finely chopped
4 medium finger hot chiles, finely chopped
salt and pepper, to taste
In a large saucepan over medium heat, combine the tomatoes, vinegar, salt and ground chiles. Simmer for 15 minutes and set aside.
In another large skillet, heat the oil and brown the onions. Add the shrimp and cornstarch and cook until the prawns are pink. Add this mixture to the tomato mixture along with the parsley and finger hot chiles. Season with salt and pepper and cook until heated through. Serve over rice.
Yields 4 servings.
Recipe adapted from “Fire and Spice” by Heather Jansz Balasuriya.