Chile Cobanero

This little treat of a pepper has a warm, smoky and fruity flavour with a heat level about the same as a cayenne. It comes to us from our friend Rony Lec who brought it with him from his homeland in Guatemala where it has been grown in the highlands since AD 250. It is named after the city of Coban where it is grown commercially today.  Productive plants pump out 2.5 cm fruits that ripen from green to red and do well in our zone 5 fields. Traditionally the ripe fruits are dry-smoked which gives them their deep-red colour and uniquely delicious flavour. Rony gifted us a jar of ground dried pepper flakes in olive oil that is stored in our fridge. We smear it on eggs, roasted veg or chicken and dollop it into stews and braises. Makes amazing salsa mixed with roasted tomatoes, onions and fresh coriander stems. Approximately 20,000-50,000 Scoville heat units depending on growing conditions. Rare. We love this one. Thanks Rony.

Capsicum annuum

Scoville Heat Units: 20,000-50,000