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Fruits are smooth and glossy, with thick walls and grow up to 7" long. The peppers start dark green, maturing to red and are mildly hot at only 2,000 Scovilles. A staple in Southwestern and Latin cuisines, these peppers can be canned, used fresh for stuffing or dried and ground into Ancho spice. Resistant to Tobacco Mosaic Virus and Bacterial Spot. Plants continuously set fruit throughout the season.