Deliciously smoky pepper adds depth of flavor to sauces.
Chilaca peppers grow green and ripen to a deep, olive-green-brown color when ripe. They hold a mild heat and are most widely used dried and added to sauces and cooked dishes to add a depth of smoky flavor. 8" long and skinny. Open-Pollinated.
Seeds grown by Swift River Farm in Salmon, Idaho.
Indigenous people in modern-day Mexico domesticated chiles from their wild crop ancestor the Chiltepin thousands of years ago, adapting it into so many unique and delicious varieties. When the European colonizers came, they took chiles back to Europe, referring to them as peppers because of their spicy flavor, which reminded them of peppercorns. Now chiles are beloved and cultivated by cultures all over the world, and despite the devastating legacy of colonization, the descendants of their original seed stewards continue to persist and cultivate them today.
Directions: Start seeds indoors 8 weeks before last frost. Use bottom heat to aid germination and be patient. Transplant after frost.
Days to Germination
Days to Maturity