So I buy at the very least a dozen of these every other week. They are labeled as 'New Mexico' at the grocery store. They've got a bit of a thick skin and not very spicy, but are delicious as all hell and I use them all the time for chili and I'd likely be hung if I didn't stuff some with cheese and meat over the grill at least once a week. They are usually more bright red than the (awesome shade of) crimson in this picture. Produce guy just does the 1000 yard stare when I try to ask him about them, so I figured I might get some proper info here...thankski
