Please forgive me if this is not posted on the right board; it's the best I can find.
Lots of recipes from down under call for "long red chillies." Could anyone suggest what the North American name for them might be? And maybe some idea of the heat level, say compared to what we know as Serranos, Jalapenos, Scotch Bonnets, Passillas/Poblonos, etc? I suspect that the names might be different, in which case giving an idea of the heat level could be hard, but I'd appreciate any help.