Chilhuatle Amarillo
An heirloom Mexican pepper from Oaxaca. Often used to make mole. The peppers start out green, then ripen to a rich yellow or orange-yellow color. It is also known as the" locoto pepper"through South America, or as the "rocote", or as the caballo or "horse" in Guatemala and some parts of Mexico. The pepper flesh is sweet and citrusy, with a mild heat. Often times the peppers are dried and used in sauces or ground into powder. A great garden addition for those that have enough fresh peppers during the Summer but want a variety to preserve for other seasons.
An heirloom Mexican pepper from Oaxaca. Often used to make mole. The peppers start out green, then ripen to a rich yellow or orange-yellow color. It is also known as the" locoto pepper"through South America, or as the "rocote", or as the caballo or "horse" in Guatemala and some parts of Mexico. The pepper flesh is sweet and citrusy, with a mild heat. Often times the peppers are dried and used in sauces or ground into powder. A great garden addition for those that have enough fresh peppers during the Summer but want a variety to preserve for other seasons.
An heirloom Mexican pepper from Oaxaca. Often used to make mole. The peppers start out green, then ripen to a rich yellow or orange-yellow color. It is also known as the" locoto pepper"through South America, or as the "rocote", or as the caballo or "horse" in Guatemala and some parts of Mexico. The pepper flesh is sweet and citrusy, with a mild heat. Often times the peppers are dried and used in sauces or ground into powder. A great garden addition for those that have enough fresh peppers during the Summer but want a variety to preserve for other seasons.