Chili Rayado

Possibly a c. annuum hot pepper, native to the "Huesteca," region occupying parts of Veracruz, Hidalgo and San Luis Potosí. Very popular for use as a dried pepper, used in hot sauces and cooking. Generally hotter than a Jalepeño. We lived in Mexico for 14 years and frequently enjoyed it, but never saw fresh pods or seed for sale, always smoked. I looked for over six years for seed, without success. Then, on a return visit, in 2006, one of my students presented me with a couple of ounces of this seed! We've grown it, here, in Oklahoma, ever since. This is my wife's absolute favorite. Even fresh, the pods impart a bit of a smoky flavor to food.