The Cooking Inn : Chile & Pepper Terminology D PageSelect an item from the list to go to it's site
Medium green to red when fuly ripe. About 4 to 5 inches long and 1 to 1 1/2 inches wide. Has a green, vegetable flavor, a little sharp like a tomatillo with little fruitness.
Excellent stuffed or used in soups or mole sauces.
Known as the tree chile in Mexico because the bush resembles a small tree. The hot pods are red and about 1/4 inch wide by 1 1/2 to 3 inches long.
Also called pico de pájaro (birds beak), puya, cuauhchilli, alfilerillo and cola de rata.