Chihuacle Amarillo pepper (Capsicum annuum)

Chilhuacle Amarillo chili pepper (Capsicum annuum): a traditional variety from the Mexican state of Oaxaca, an important ingredient in mole sauce. Compared to the Chilhuacle Negro, this one has yellow hues, which are more pronounced when dried. Its flavor is earthier and more complex. Its flesh is thick and rich in juices, lending a creamy consistency to sauces. The brown and yellow berries are triangular, sometimes truncated. They are large, reaching 10 cm in length and 6 cm in diameter. The plant reaches 80 cm in height and is not overly productive. It tolerates full sun well, but deteriorates rapidly when temperatures drop. It is a fairly early variety, with harvest beginning 90 days after planting.
Much could be written about the Oaxaca region and its agrobiodiversity. Thanks to systems like the Milpa , this area has preserved ancient, rustic varieties with exceptional flavors. Unfortunately, as is happening in Italy, the lack of generational turnover and the flattening of the market are also threatening their traditions. The Chihualcle is the champion of the ancient traditional varieties; there are three distinct cultivars, the best-known, the Negro, and two much rarer ones: the Amarillo (this one)   very difficult to find (obviously we produce it :D) and the rare Rojo (red) that we managed to find in the state of Oaxaca and we do not distribute for legal reasons, you will still be able to see and taste it during this year's events.