Totolapa-(Capsicum annuum)-The Totolapa pepper or Chile Totolapa comes to us from the State of Guerrero, Mexico. The Totolapa region is about 114 miles south of Mexico City. Like other Native heirloom chiles this is vanishing due to commercial crops taking the place of older Native crops that have been around for hundreds of years. The Totolapa chile is similar in shape to Chilhuacle Rojo but is much smaller and has a mild to medium heat level depending on growing conditions. They are over two inches or more in width near the stem and 3 inches in length. They taper down from the shoulders to the end. The Totolapa chiles are mainly used dried as they get thin skinned as they ripen to red color. The Chile Totolapa are used in traditional stews, sauces and mole sauces. They can be stuffed or roasted while still green when the flesh is still thick. The Totolapa chiles have earthy smoky flavor tones and will bring flavor to any dish while only using a small amount. The Totolapa chile plants grow over 4 feet tall. 10+ Seeds
