Dried pods are used in sauces like moles adobados. Fresh fruits are called chilacas. From this farming town in northern New Mexico. From Chichicastenango in the Guatemalan highlands. Traditionally cured over wood fires.
Triangular fruits are less than an inch long and very hot.
Originally collected from Cochiti Pueblo where loss of farmland has threatened this and other Cochiti varieties. Hot fruits are medium length. Long, thin and red, this hot, pungent salsa chile is from Chihuahua, Mexico. Fruits are 2-5 inches. Traditionally strung into ristras, then ground into chile powder.