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.
1 cup dried black-eyed peas
1/2 lb spicy sausage
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/4 teaspoon dried chili flakes
1/4 fresh chic, chopped
1 cup rice
Salt and pepper
The night before you want to eat this, sort through the black-eyed peas and discard any that are brownish or broken. Rinse them well in cold water and leave them to soak overnight. The next morning, drain the peas and wash them well.
Chop the spicy sausage and cook it over medium-high heat in a large pan. It should render some fat. If it doesn’t, then you’ll want to add a little bit of oil.
Chop the onion and add it to the pan. Stir. Chop the carrots and celery and add them as well. Stir well. Add the dried chili flakes and stir some more. Add the drained black-eyed peas and stir well. Cover with water and cook for 35-40 minutes or until the peas are starting to become tender.
Add the chopped fresh chili. Add the rice and more water if needed. Stir well. Cook for another 20 minutes or so until the rice is tender. Add salt and pepper as needed.