A few months ago, I made a thread on here about a Manzano Amarillo that I found at a local market. With @ahayastani 's insight, it generated some really good discussion on C. pubescens varieties that are found in local areas of Mexico. He went out to a local market in Tapachula and sourced some absolutely beautiful C. pubescens and posted the photograph below. Note the gorgeous collar-and-shoulders morphology, and how uniform they are.
Ahayastani and I talked over PM and I expressed that I would love to one day grow some of these heirloom varieties. He very generously put together a care package from Southern Mexico that included seeds from both pubescens types, as well as some other local goodies. This included some Cobanero peppers from Guatemala, and some dried Chile Chocolate, an annuum which I understand earned its moniker from being a chile that was traditionally used in chocolate preparations. This pepper is very hot for an annuum, likely hotter than the small Indian chiles that I sometimes find at my local market (which is saying something!). I'm going to eventually try to these in @JAB Farms' fudge recipe that was so generously shared. There were also dried chile guajillo and chile pasilla, which I am researching recipes and applications for!
I wanted to let the THP community know that I plan to grow these out and share them with others in the community. I'll be starting these in mid-March and will keep updates in my GLOG. Until then, thank you so much @ahayastani for your generosity. My sons, my wife and I are all very excited about growing these out and them becoming family heirlooms, and I am excited to share these with other chile enthusiasts. I will keep everyone updated!
Ahayastani and I talked over PM and I expressed that I would love to one day grow some of these heirloom varieties. He very generously put together a care package from Southern Mexico that included seeds from both pubescens types, as well as some other local goodies. This included some Cobanero peppers from Guatemala, and some dried Chile Chocolate, an annuum which I understand earned its moniker from being a chile that was traditionally used in chocolate preparations. This pepper is very hot for an annuum, likely hotter than the small Indian chiles that I sometimes find at my local market (which is saying something!). I'm going to eventually try to these in @JAB Farms' fudge recipe that was so generously shared. There were also dried chile guajillo and chile pasilla, which I am researching recipes and applications for!
I wanted to let the THP community know that I plan to grow these out and share them with others in the community. I'll be starting these in mid-March and will keep updates in my GLOG. Until then, thank you so much @ahayastani for your generosity. My sons, my wife and I are all very excited about growing these out and them becoming family heirlooms, and I am excited to share these with other chile enthusiasts. I will keep everyone updated!
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), which is spaghetti bolognese but with guajillo - I add 3-4 peppers. Pasilla has a more distinct and characteristic taste.
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