Originally from the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains of these regions. Large 2-3′ plants are loaded with hundreds of 2″ long fruits that ripen from green to red. Very versatile, can be used for salsas, chili sauce, drying, pickling and soups. 75 days from transplant.
Flat of 18 for $20