Quatro Milpas

I’ve grown these for 2-3 years, and they always produce well. I’m a fan and highly recommend them.

Tried my hand growing a few. Once they get a year old or so, they constantly produce chiles. When roasted, the skin separates incredibly easily from the flesh, way easier than store-bought poblano. The heat can get pretty intense, but when de-seeded and de-membraned, they provide a deep, savory flavor somewhat similar to Hatch but with a hint of the fruitiness you expect from Mirasol.

I also tried lactofermentation of about a 1/4 pound of them. If you leave the skins on, the broth is quite bitter for the first year or so, but mellows out after about 3 years of aging. Removing of the skins reduces the bitterness and causes the lactoferment to become quite complex after only a few months.

Haven’t planted them yet - I’ll let you know