A previous thread suggests they are small Guero chilies. I found seeds for the "Santa Fe Grande" through Google. I'm not interested in growing it because the ones Mezzetta sells are fine for me.

Here is a link that might be useful: Guero

Any of several different yellows are included. the mexican term does not refer to only one kind but to all kinds of yellows. the santa fe grand is one of the "group" the others are similar. There is info on the internet on this. I have read it several times. you might try google.

These used to be grown much more in usa and california but has more recently fallen out of favor here. I suspect there is more money to be made with the Jalapeno which has increased its yield from 20 tons per acre to 50 tons per acre over the past 20 years. I suspect the yellows have stayed the same where they were 20 years ago.

GÃERO.- Fresh chili, with this denomination commonly designed to different kinds of chilis, generally with conic shape and meaty, yellow-lemon color, ocasionally green-lemon when mature they become redish-oranges. Its produced in numerous States of Mexico, especially in Veracruz , in the southeast and in some States of the center. They are hot varieties and others not at all, others are scented, is used in regional dishes. It´s prepared in vinager.

GUERO (chile guero, yellow hot chile, caribe, Sante Fe grande, caloro, goldspike) This chile has a thick, waxy wall that lends a nice "crunch" when eating. Heat can range from medium to hot. Use in sauces, salads or can be pickled. Chile imparts a sweet, waxy flavour.

These peppers like the Fresno will be yellow when not ripe instead of the green color. but can still turn RED when ripe. These are still guero chile.

Wenks Yellow Hots were famous for their high yield.

Wenks Yellow Hots Medium to hot thick fleshed waxy yellow pepper that ripens to a bright orange and then to red. (Capsicum annuum). From New Mexico.

'Wenks Yellow Hots'

This particularly pretty yellow pepper was developed by the late Erris Wenk, of Alberquerque, New Mexico, who was a truck-farmer (we would say a market gardener) specialising in peppers. It does nicely in Europe too.

It is a medium-to-hot chilli that starts yellow and ripens through orange and then to red.The unusal thing about it is how thick the walls of the chillies are (they arebest described as a blunt sort of jalapeno shape), and with a beautiful shiny wax-yellow skin.

Both yellow and orange are displayed on the plant at the same time, so it is quite ornamental.

It is really good for making pickled peppers as it keeps it crunch when pickled, but also nice to cook with.