PER PIECE OF APPROX 150 GRS.

• Regional fresh chili from the Yucatan peninsula, yellow in color. It can be moderately hot or very hot. It is usually used fresh, roasted, whole and unpeeled; it is part of pickled fish or shellfish and turkey or chicken stews. The largest specimens are usually filled with a regional stew such as: cochinita pibil, oriental pickle or dogfish, among others.