Meighan's Pepper 'New Mexico Chile' Seeds

80 days from transplant, 8 inch long VERY MILD chile pepper turning from dark green to red when ripe. Used dried to make Enchiladas Coloradas (Red Enchiladas). Very mild heat.

Similar to Anaheim Chiles in size, but with some heat.

I saved these seeds from dried chiles purchased by my cooking teacher (imported from Mexico) to make enchilada sauce. I was told that they are the traditional pepper used for many years to make the red sauce. I don’t know their heirloom status, but I was told that they are open pollinated, the same peppers are grown and seeds saved every year for next year’s crop in Mexico.