'Criolla de Cocina' is a unique chiltoma pepper from Nicaragua. It is a sweet pepper characterized by a strong flavor, thin walls, and wrinkled appearance (like an oversized habañero). These types of peppers are used in Nicaragua for the classic sauce known as salsa criolla campesina, which combines thinly sliced onions and peppers with tomatoes, salt, sugar, and vinegar, and is served with grilled or fried fish or chicken throughout Nicaragua. You won't find another pepper like this one.
These seeds were grown by Dr. William Woys Weaver's Roughwood Seed Collection.
GROWING TIPS: Start seeds indoors in March. After danger of frost transplant to garden with 14-18 inches between plants.