Botanical Name: Capsicum annuum
Chilhuacle chiles are a rare and ancient variety of chili pepper native to the Oaxaca region of Mexico. Revered for their unique flavor and cultural significance, these chiles play a vital role in traditional Oaxacan cuisine, particularly in preparing authentic mole sauces. The name “Chilhuacle” comes from the Nahuatl language and translates to “old or ancient chile,” reflecting its long history and importance in Mexican culinary traditions.
Chilhuacle chiles come in three distinct varieties: Chilhuacle Negro (black), Chilhuacle Rojo (red), and Chilhuacle Amarillo (yellow). Each variety has its own flavor profile and use in cooking. Chilhuacle Negro is the most commonly used and is prized for its deep, earthy, and smoky flavor with hints of dried fruit and chocolate. Chilhuacle Rojo offers a slightly sweeter, fruity taste, while Chilhuacle Amarillo has a milder, more herbal flavor with a subtle heat.
On the Scoville scale, Chilhuacle chiles typically range between 1,000 and 5,000 Scoville Heat Units (SHU), making them moderately mild. Despite their lack of intense heat, they are valued for their rich, complex flavors that add depth to sauces, soups, and stews. Chilhuacle Negro is a key ingredient in mole negro, one of Oaxaca’s most iconic dishes, where its smoky, bittersweet notes balance the spices, chocolate, and other ingredients in the sauce.
Chilhuacle chiles are often dried and ground into powders or rehydrated for use in cooking. Due to their rarity, they can be difficult to find outside of Oaxaca, but they are highly sought after by chefs and food enthusiasts looking to create authentic Oaxacan dishes.