Chilhuacle Negro is a dark chocolate brown hot pepper with rich spicy flesh that is a key ingredient in the classic molé negro from Oaxaca, Mexico. When ripe, the medium small-sized, tapered bell shaped fruit are deep purple inside. With thin walls, they dry rather easily. Fruit are generally less spicy than a Jalapeño and are especially good toasted over an open flame before making into salsa or molé. Excellent dried then ground into a powder and used as you would any hot pepper powder. The flavor is so richly fruity is can be reminiscent of molasses or raisins. 95 days. Photo courtesy of Adaptive Seeds.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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