Chile de Agua Hot Pepper
A triangular, conical shaped pepper about 4" long and 1 - 1 1/2" wide at the shoulders, tapering to a pointed tip. The skin is shiny, smooth and slightly wavy with a moderately thick flesh which is spicy and very flavorful, while the ribs are much hotter. The chiles grow erect or pointing upwards and can be prolific in the right conditions.
Chile de Agua has been grown in Oaxaca, Mexico for at least three centuries and is becoming popular here in the US. Having about the same heat as a jalapeno but with much more flavor, it is most often used fully ripe and orange to moderate red in color.
Chile de Agua roughly translates as “irrigated chile” or “watered chile” and until recently was almost unknown outside of Oaxaca except for chefs or tourists that traveled there and sampled them. They are often fire-roasted and stuffed or mixed with a shredded meat and cheese filling, or cut into strips, sautéed with onions and epazote, then topped with fresh cheese and wrapped in warm tortillas.
Indigenous to Central and South America, peppers were developed into a crop plant around 3,000 BC or perhaps even earlier. Columbus introduced Capsicum into Europe and it also spread to Africa and Asia.
Peppers are used fresh, dried, and cooked. Peppers contain vitamins A and C.
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