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 head cabbage, chopped coarse
2 green peppers, cut in strips
2 onions, chopped
1 bunch celery, chopped
6 garlic cloves, sliced
2 green finger hot chiles, deveined and diced
1 bay leaf
3 or 4 black peppercorns
3 or 4 white peppercorns
1 small bunch cilantro
salt to taste
Now this is a green health soup. You simply set on a clay pot – olla – of cold water, chop the vegetables chunky, dump everything in and let it simmer – all 90 calories of it! I like to do this a day ahead of planned serving.) Blend the green vegetables, warm the soup, lace it with tequila to taste – about a cupful.
Recipe by Maggi Stewart as it appeared in the December 1981 issue of Texas Highways Magazine.