Origin: Mexico

Use fresh or dried.


The Scoville scale rates the different varieties according to their "heat units."

Keep in a cool dark place. Will easily keep for more than a week unwrapped in the refrigerator crisper. Wrapping them in plastic bags will make them rot. To keep them longer marinate them or place them in oil.

Cooking tips
All of the chili's heat is concentrated in the seeds and ribs. To lessen their strength, just remove all or some of these parts. When simmered, chilis add flavor; when subjected to dry cooking or roasting, they show their full strength.


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