If a recipe calls for long red chiles what would you use?

Thai reds. Maybe red serranos if you can't find the former.

Truth be told, there are probably dozens of varieties that get lumped into the "Thai red" group. I know I've seen some as long as my pinky finger.

Anaheims can be red and several inches long.

Not sure why it would matter though. This is all going to be cooked down/fermented/pureed or something to make the final product, right?

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No this is a fresh sambal. You can cook it oil though.

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Oh, nice.

Yeah, I guess I'd lean toward Anaheims, but I think it's all based on what's available to you.

That sounds really good. What are you using it for?

What is available if you don't use cayenne?

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That sounds really good. What are you using it for

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I add sone to any Asian dish.

I’ve seen various Thai chefs recommend red fresnos for the long red Thai chilis if you can’t get them.

They are probably talking about Korean chilies you could probably find some at an Asian market.

Thanks. I picked up sone Fresno’s. I’ll have to see if I still have some cayenne in the freezer from last year. If not I’ll just up the amount of Thai peppers.

The only red peppers I could find at the Asian market were Thai/birds eye chiles