Easy to grow and a continuous producer of 3" slender, thin walled hot peppers with a smoky flavor. Dries easily.
This drool worthy variety was developed at NMSU from a heritage New Mexico variety. The 6-8" pods can be picked green or better yet when ripened to a beautiful earthy red. Thick fleshed, as sweet as a bell pepper but with more flavor and just a hint of heat. This do-it-all pepper is fabulous eaten fresh, but is said to be fantastic roasted or stuffed (I wouldn't know because they were my favorite raw eating pepper and none made it past the salad bowl). They produce very well and for a long season.
A Jalapeño with a little twist--this variety starts out green when young, then ripens to yellow, orange, and finally red. Same heat as other jalapeños.