This specific cultivar, grown in the fertile Arkansas River Valley near Pueblo, Colorado, is renowned for its unique flavor profile. Characterized by a medium heat level and earthy undertones, the peppers ripen from green to red throughout the growing season. The roasting process, often performed over open flames, enhances the inherent sweetness and smokiness of the peppers, further distinguishing them from other varieties.
The high desert climate, rich soil, and traditional farming practices contribute to the distinct characteristics valued by both local residents and chile enthusiasts nationwide. This agricultural product represents a significant part of Colorado’s cultural heritage and contributes substantially to the state’s economy. The annual harvest season is a celebrated event, marked by festivals and roasting traditions passed down through generations.
