Chili Rayado - translated to stripped chile is a heirloom pepper unique to the Town of La Misión in the state of Hidalgo Mexico.
I got the pods from a Hispanic coworker who I often trade peppers with and given plant starts to. His parents have a house in La Misión and spend half the year there coming back to Illinois for the winter (backward I know)
For a while now i've been hearing him go on and on about this pepper and that his family usually brings a big bag of them back home every year. They just got back a few weeks ago and today he brought me a ziplock bag of them.
I believe they are a type of Jalapeno (at least google says it's in the "jalapeno family") Heavily corked, shorter and hotter than a typical jalapeno grown solely in the town of La Misión.
They are smoke dried for 3 days over god knows what kind of wood that's available in the region. Very smokey and have almost a raisin sweet scent to them.
Here's a quick google link. http://mexicanfoodjournal.com/chile-rayado/
I'm going to see if any of the seeds will germinate. Being dried over smoke for 3 days they might not be viable but considering how long they are dried maybe they don't get too hot to kill the seeds.
I got the pods from a Hispanic coworker who I often trade peppers with and given plant starts to. His parents have a house in La Misión and spend half the year there coming back to Illinois for the winter (backward I know)
For a while now i've been hearing him go on and on about this pepper and that his family usually brings a big bag of them back home every year. They just got back a few weeks ago and today he brought me a ziplock bag of them.
![BYlJZwB.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FBYlJZwB.jpg%3F1&hash=937ce8fb0e5ed46cf8ffcb373e5c160c)
I believe they are a type of Jalapeno (at least google says it's in the "jalapeno family") Heavily corked, shorter and hotter than a typical jalapeno grown solely in the town of La Misión.
![ZKAAujY.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FZKAAujY.jpg&hash=37f5c42ad41e5e27a20c03d63cb2633d)
They are smoke dried for 3 days over god knows what kind of wood that's available in the region. Very smokey and have almost a raisin sweet scent to them.
Here's a quick google link. http://mexicanfoodjournal.com/chile-rayado/