Chilhuacle Negro–(Capsicum annuum)-This is a rare variety from Oaxca, Mexico. There are two other varieties in that region that have a similar name. The Chilhuacle Amarillo (Golden Orange) and the Chilhuacle Rojo (Red). These three peppers make up the heart and soul of Oaxacan cooking especially when making Mole dishes. The Chilhuacle chiles should be roasted and peeled first as the outer skin can be a little tough. The Chilhuacle Negro has a very sweet and smoky flavor. The fruit grows about 2 inches in diameter and has a small apple like shape. It ripens from green to Chocolate Brown. They are good for stuffing or drying into powders. The Chilhuacle Negro chile plants grow up to 3 feet tall.
capsicum-annumm
Chilhuacle Negro Peppers
This is a rare variety from Oaxaca, Mexico. There are two other varieties in that region that have a similar name. The Chilhuacle Amarillo (Golden Orange) and the Chilhuacle Rojo (Red). These three peppers make up the heart and soul of Oaxacan cooking especially when making Mole dishes. The Chilhuacle chiles should be roasted and peeled first as the outer skin can be a little tough.
The Chilhuacle Negro has a very sweet and smoky flavor. The fruit grows about 2 inches in diameter and has a small apple like shape. It ripens from green to Chocolate Brown. The heat level is close to a Jalapeno. They are good for stuffing or drying into powders. The Chilhuacle Negro chile plants grow up to 3 feet tall.
”At Refining Fire Chiles we isolate our seed production plants to avoid cross-pollination with other chile species. If you want to grow your own chiles, you can purchase seeds right here, or full plants (April-July) and have fresh chiles by September.
Refining Fire ChilesJim (Habanero) Duffy
