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.
2 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 finger hot chiles, stemmed, seeded and chopped
1 medium red bell pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. salt
2 medium tomatoes, coarsely chopped
1 small head green cabbage, thinly sliced
1 Tbsp. vinegar
Heat oil in 12″ skillet until hot. Cook and stir the onion, garlic, finger hot chiles, green pepper, cumin, coriander, turmeric and salt over medium heat until the onion is tender, about 5 minutes.
Stir in the tomatoes and cabbage and bring to a boil. Reduce the heat and cover. Let simmer until the cabbage is tender, about 12 minutes. Stir in vinegar.
Yields 8 servings.