A moderately hot dried chile with a unique spicy flavor. It's narrow and long (3 to 5 inches), with a deep paprika-colored skin mottled with streaks of dark orange. The chilcostle is grown in Oaxaca, Mexico.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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