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. It has a triangular, conical shape about 4 inches long and 1 to 1 1/2 inches 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 roughly translates as “irrigated chile” or “watered chile” and until recently was almost unknown outside of Oaxaca except for chefs or tourists that travelled 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.
Learn more about the Chile de Agua here.
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