Botanical Name: Capsicum annuum
Chilcostle chiles are a rare and ancient variety of chili peppers native to the Mixteca region of Oaxaca, Mexico. These peppers are highly prized for their deep, rich flavor and moderate heat, and they play a central role in traditional Oaxacan cuisine. The name “Chilcostle” comes from the Nahuatl language, meaning “chili of the slope,” reflecting the fact that these peppers are traditionally grown on the slopes of the region’s mountains.
Chilcostle chiles are medium-sized, typically about 4 to 5 inches long, with a dark red to deep brown color when fully dried. Their unique flavor profile offers a smoky, earthy taste with hints of dried fruit and a mild sweetness. On the Scoville scale, they range between 2,500 and 5,000 Scoville Heat Units (SHU), giving them a moderate heat level similar to that of a mild jalapeño. Their complex flavor balances their heat, making them ideal for enhancing a wide variety of dishes without overpowering other ingredients.
In Oaxacan cuisine, Chilcostle chiles are commonly used in traditional sauces like mole and chileajo, contributing to these dishes’ deep, layered flavors. They are also frequently added to soups, stews, and marinades, especially for meats like pork and chicken. The chiles can be rehydrated by soaking them in hot water, then blended into pastes or sauces for use in cooking.
Due to their rarity, Chilcostle chiles are not as widely available as other Mexican chiles like guajillo or ancho, but chefs and home cooks highly value them for their distinctive taste.