Profile: Costeno Chile (pronounced “co-stain-yo”), Capsicum annuum, is also called chile Costeno, chili Costeno, or Costeno Pepper.
Details: Mirasol chiles thrive in arid regions and produce wide, upright fiery peppers (pointing towards the sun).
This 5' tall cultivar has several branches starting at ground level. Costeno pods are 2 to 3 inches long and 12 to 34 inches broad at the shoulders. The pod's walls are thin to medium. The outer skin is thin, fragile, and transparent when dry. The pods grow from a bright green to a light crimson color7.
Costeno The end of the dry season is when Rojo seeds germinate (i.e., May). After germination, the young plants are transferred into the crop fields in June and July. Local farmers will irrigate if needed. This year's harvest normally begins in October8. Fruits mature in 70-80 days.
While the Guajillo type thrives in northern Mexico, Costeno chile production and consumption are centered in Guerrero and Oaxaca9.
|Ingredients:||Costeno Rojo Chiles|
|Ways To Use:||Use the Tepin Chile in your favorite chili, soup, sauces, rice recipes, or salsa. Add to a marinade for chicken or fish for a complex flavor with a kick of heat.|
|Flavor Profile:||A nutty complexity with fruity notes, green, soapy undertones and an intense, lingering heat|
|Scoville Heat Units:||5,000 – 15,000 SHU|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai.|
|How To Store:||Airtight container in a cool, dark place|
|Shelf Life:||1-2 Years|
|Country of Origin:||Mexico|
|Dietary Preferences:||Gluten Free, Non-GMO|