- Grown, sold, and described by Bunny Hop Seeds
- Time to maturity: midseason
- Heat: Hot
- Approx. number of seeds per pack: 15
- Capsicum annuum
- Bagged Bloom Seeds
“Costeño Rojo” is said to be related to the guajillo pepper, originating in the Jimaltepec area of Mexico, and flavoring the fiery southern coastal dishes. “Costeño Rojo” translates roughly to “red coastal,” referring to the origin near the seacoast and differentiating between the red version and the yellow (amarillo) version. I find variations in regional broadly defined chiles, and Costeño Rojo is no exception. Some vendors offer a version that grows to 1/2 inch wide and 1-1/2 inches long. Others feature a version that is 2 to 3 inches long and a bit more slender. All are described as hot to quite hot, and somewhat fruity. The version sold here is about 2 inches long. This is a versatile chile, and one that is specifically featured in Salsa de chile costeno (chile costeno sauce) from the cookbook From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy. I do not have this cookbook, but I have seen the recipe copied by others on the internet. It is a beautiful, red, fiery salsa that is nothing like the salad-like concoctions found on most grocery stores' shelves. Those who like to cook authentic Mexican dishes with regional chiles such as the Guajillo, and prepared chiles including the Pasilla, Chipotle, Cascabel and Ancho, will find Costeño Rojo to be a great addition in their spicy kitchens.
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