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About this variety
Chilhuacle Negro is a Capsicum annuum chili from Oaxaca, Mexico, traditionally used in mole negro. Its rounded-conical pods ripen to a deep chocolate-black, with about 1,500–2,500 SHU. The packet holds 5 seeds.
Also known as: Chile Chilhuacle Negro, Mexican Black Chili.
The black chili of mole negro
- Plant: 60–90 cm tall, with moderate yields
- Pod: rounded-conical, 5–7.5 cm long
- Colour: dark green, ripening deep chocolate-black
- Heat: about 1,500–2,500 SHU, smoky and slightly sweet
Sow 6 mm deep in warm soil
Start seed indoors 8–10 weeks before the last frost and keep the soil at 24–29 °C, the range given for this variety. Typical for the species: pepper seed germinates in soil at 18–35 °C, and seedlings appear in about 8–9 days at 25–35 °C (figure measured with seed sown about 12 mm deep). Cover the seed with about 6 mm of mix.
Planting out
Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and fertile, well-drained soil, and water consistently without waterlogging. Pods ripen about 80–90 days after transplanting.
Drying for mole
The pods are usually dried, which deepens the flavour, and then ground or rehydrated for mole negro, sauces, stews and marinades.
What you get
The packet holds 5 seeds of Chilhuacle Negro, enough for five plants if every seed comes up. We do not state a germination percentage for this packet. Pepper seed typically keeps about 2 years when stored cool, dark and dry, so unused seed can wait for the next season.
FAQ
When is Chilhuacle Negro ready to pick?
When the pods have turned from dark green to deep chocolate-black, about 80–90 days after transplanting. Leave them on the plant to colour fully if you plan to dry them.
How long from sowing to ripe pods?
About 8–10 weeks indoors, then 80–90 days after transplanting.
