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Unlike the jalapeos that are consumed fresh, these peppers are allowed to ripen on the plant through the end of the growing season when they become deep red and have lost most of their moisture. They are then harvested and smoked in a sealed chamber for several days. In their dried form the peppers are called moritas, a name which translates to 'small mulberry' seemingly in reference to the pepper's color and wrinkly skin when dried.
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Unlike the jalapeos that are consumed fresh, these peppers are allowed to ripen on the plant through the end of the growing season when they become deep red and have lost most of their moisture. They are then harvested and smoked in a sealed chamber for several days. In their dried form the peppers are called moritas, a name which translates to 'small mulberry' seemingly in reference to the pepper's color and wrinkly skin when dried.
