FoodFood InformationPeppers/Chiles
A smoked chile grown only in the Oaxaca region. Shiny red-mahogany in color, very wrinkled, tapered, and measuring about 3 to 4 inches long and I to I I/2 inches across. Thin fleshed; has an acrid fruit, smoke flavor with strong tobacco tones and a sharp, lingering heat. Mainly used for the rellenos that are a regional specialty.