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I know this is a long shot according to what I read when googling, but I met a young lady from South Africa looking for a taste of home and I told her I would ask.   thanks

Came across this one in a recipe and though I have a few types from Oaxaca, I haven't been able to locate this one. I do have a few oddball peppers to offer in trade...or will just by outright if you prefer. Craig

I got seed for this pepper from, I think it was Reimer, as Chili negro. It is smooth skinned and shaped completely differently form the standard chilaca/pasilla. It is also a mild chocolate/mahogany in color when ripe. I don't see how/where to post a picture but the picture in the very top of...

I've grow a number of peppers that I would classify as 'culinary'. While I like heat, the ones I prefer are would never classify as the being in the same league as supper hots. Craig