Pam--- meat of a Chilhuacle Negro
woohooman San Diego CA zone 10a
9 years ago
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Took a pic of one that wasn't quite ripe. You're right about very thin skinned when completely dry, but there seems to be "some" thickness to the walls. About the thickness of a Poblano, but when dried, thinner than a dried Guajillo.
Here you go.
{{gwi:2132121}}
Once again, thanks for the seeds. :)
Kevin
judo_and_peppers
woohooman San Diego CA zone 10aOriginal Author
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