About This Product
Also called a New Mexico or California Chile， this green， Chile-type， mildly hot pepper ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for Chile's rellenos， soups， and stews. Rich， mellow flavor. Plants bear continuously through summer， where nighttime temperatures aren't higher than 90. Most widely grown variety used to make ristras， originating as a practical way for farmers to cure peppers. Disease resistant. Maturity: 74-days to 80-days.
Comment