A very mild, fruit-flavoured chilli which may be up to 12.5 (5") long and about 2.5 cm (1") wide, it is common in Peru, found mainly around coastal areas. It ripens to a deep red. Heat = 1-2.
Pancita is the name in Mexico City and Oaxaca for menudo, a soup made with tripe, masa harina and chillis and is stewed for hours with garlic and chorizo, onions, tomatoes and spices. The broth is rich, red, papery, and glistens with fat. It is said to be hangover remedy, explaining its popularity on Saturday and Sunday mornings and is believed to stimulate the senses and clear the head. The version in Léon in Guanajuato may contain more aromatics, such as orange juice, olives and raisins, and be thickened with almonds.
