Chilcostle Rojo-(Capsicum annuum)-The Chilcostle Rojo pepper is another one of the chiles slowly vanishing from the La Canada region in the state of Oaxaca, Mexico. Very few family farms grow it as larger farms have opted to grow more commercial varieties like Chilhuacle Negro and Guajillo. It is used like many other Oaxacan chiles to flavor traditional dishes like mole and mole coloradito. There is also a soup made with chicken and green beans called chilate. The specialty stew made during Lent and other special occasions made with Chilcostle chiles consists of pork, garlic and beans called chileajo. The chilcostle chile has fruity flavor tones and is slightly nutty. It has a medium heat level and is used mostly when dried. If harvested shortly after turning red it can be used in fresh salsa. The Chilcostle peppers ripen from green to dark red and average about 4 inches long with 2 inch width near stem, coming to a point at the end. The Chilcostle Rojo chile plants are just under 3 feet tall.