The Costeño Rojo is a traditional red chile from Mexico's Oaxaca coast, offering a fruity-smoky flavor with moderate heat. Closely related to the Guajillo, it serves as a spicier substitute in regional moles, salsas, and tamales.
Costeño Rojo peppers are elongated, thin-walled pods of Capsicum annuum that ripen from green to a deep brick-red color. Fresh, they resemble serrano chiles in shape and size, measuring about 5-8 cm long by 2-3 cm wide with a triangular form. When dried, the pods shrink to a leathery, papery texture, typically 7-10 cm in length, with a lightweight feel that crisps easily when toasted. This variety is prized for its complex flavor profile, featuring smoky base notes, bright citrus acidity, fruity and berry-like nuances, subtle sweetness, and earthy undertones that become more pronounced when toasted. It is fruitier and more intense than the milder Costeño Amarillo variant. In Oaxacan cuisine, particularly in the Mixteca region, it is a staple for moles (such as iguana, venado, or negro), salsas, tamale sauces, meat dishes, stews, and rustic table sauces made with garlic, salt, and water. Its heat ranges from 2,500 to 15,000 Scoville Heat Units, providing noticeable spice without dominating. Cultivated for centuries by coastal indigenous communities, it remains largely regional but has attracted interest from chefs since the 1990s for its authentic, hyper-local character. It is often used as a spicier alternative to Guajillo peppers in traditional recipes.
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The Costeño Rojo originates from the coastal regions of Oaxaca and Guerrero, Mexico, where 'costeño' translates to 'coastal.' It has been cultivated for centuries as a staple in indigenous coastal cooking and remains a hyper-local variety passed down through family seed stocks. Closely related to the Guajillo, it gained wider recognition through chefs like Diana Kennedy and Rick Bayless in the late 20th century.
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Reach out →Complex fruity and smoky flavor with bright citrus acidity, berry nuances, and subtle sweetness; more intense and fruitier than the yellow Costeño Amarillo variant, with nutty and savory undertones that enhance when toasted.
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