The manzano (Mexico) or rocoto/locoto in S. America, canario in I think the Caribbean is a favorite of mine. Tom, I guess we are both lucky to be able to get them in the store. My Mexican market had a fire in the kitchen, but it never closed. But they had to replace all the produce. So I went in and they had all the big beatutifil rocotos from green to yellow, orange and red. Muliticolor too. Now I have them and don't really know what to do with them. What kind of roaster? John S. > -----Original Message----- > From: owner-chile-heads@globalgarden.com > [mailto:owner-chile-heads@globalgarden.com] On Behalf Of Tom Greaves > Sent: Monday, July 06, 2009 7:24 AM > To: chile-heads@globalgarden.com > Subject: [CH] texture, flavor, color and warmth > > SandyO wrote <It is bliss to bite into a piece of chile that > has texture, flavor, color and warmth that ties it all together. > > > That immediately brought to my mind the Rocoto pepper. They > are like a big juicy hab. They are worth looking for. They > are yellow, round, and about 3" in diameter. Unlike habs, > they are thick walled like a bell pepper and squirt juices > when you bite into it (so keep your eyes closed unless you > like Hunan eye). They are also call Manzano (spelling?) > which is Spanish for apple. I made a special trip to my > favorite Mexican mart last week just to get some. They > didn't have any then, but had some giant jalapenos for my new roaster. > > Tom > >