Two that come to my mind are Guahillo and Pepperoncini. I have Bird chillies, Thai Hots, and Cayennes dry on the bush, and I'm in northern Vermont, not exactly a dry climate! Also Boldog Hungarian Paprika fits your description. And Jimmy Nardello is a sweet one that might work.
__________________
"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!"
-- Tommy Smothers
|