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Got some interesting pepper varieties in the south of Mexico! They all have just a little bit of heat, but I'm growing them out this year to see how they are fresh.
The names are:
- Chile de Simojovel (local wild harvested variety that's used everywhere in Chiapas by the maya people)
- Cascabel pepper
- Pasilla pepper which is a heavily smoked chilaca I think
Does anyone know more about the simojovel pepper? I couldn't find a lot of info online
by DownfallSkylab