Chilhuacle Negro Hot Pepper Seeds – Oaxacan Mole Chili (Capsicum annuum)

Chilhuacle Negro Hot Pepper – Oaxacan Heirloom Mole Chili

Capsicum annuum | Annual | 70–80 Days to Maturity | Origin: Oaxaca, Mexico

A cornerstone of Oaxacan culinary tradition, the Chilhuacle Negro is one of Mexico’s most prized dried chili varieties. Fresh fruits ripen from a velvety green to a rich, brownish-black with thin flesh and a mild, complex flavor that deepens dramatically when dried — forming the foundation of authentic mole negro, posole, and traditional Mexican sauces. Pendant pods average 3–4 inches long by 2.5–3.5 inches wide on compact 18–24 inch plants. An essential grow for anyone passionate about authentic Mexican cooking and heirloom seed preservation.

Plant Details

• Species: Capsicum annuum
• Type: Oaxacan Heirloom Mole Chili
• Origin: Oaxaca, Mexico
• Days to Maturity: 70–80 days from transplant
• Fruit Size: 3–4 inches long × 2.5–3.5 inches wide; pendant pods, thin flesh
• Color Progression: Velvety Green → Brownish-Black
• Heat Level: Mild – earthy and complex
• Plant Height: 18–24 inches
• Organically Grown: Yes

Safe Handling

Wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently with soaker hoses during dry spells. Mulch around the base for moisture retention.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 8 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is recommended. Germination: 1–4 weeks.
• Transplant outdoors after all frost danger has passed; harden off gradually over 1–2 weeks.
• Container growing: 5-gallon pots or larger.

Harvest & Culinary Tips

• Harvest at the brownish-black stage for full flavor development.
• Dry whole pods to make authentic Chilhuacle Negro for mole negro, posole, and enchilada sauces.
• Grind dried pods for a rich, earthy chili powder with excellent color and depth.
• Use garden scissors to cut cleanly from stems; pick regularly to encourage continued production.