Chile de Agua pepper (C. annuum)

Chile de Agua pepper (C. annuum): A chili pepper grown in the semi-arid zone of the Oaxaca Valley, it is typical of the cuisine of this state. Its flavor is that of Mexican capsicums: intense pepper flavor, very fragrant, and spicy but not overly so. Its texture is meaty, with a moist, almost buttery bite. It can be eaten fresh or dried, both green and ripe. Obviously, when ripe, the aromas are more complex, but also spicier, although the spiciness never exceeds 5,000 shu (mild).
Growing is simple; this cultivar comes from challenging, semi-arid areas with often high temperatures, poor soil, and no access to chemicals. Therefore, it doesn't suffer from excessive sunlight, and since it's not very vigorous, growing to an average height of 60 centimeters or slightly more, it adapts even to poor soil. It's not very productive and, therefore, is rarely grown, favoring other, more profitable cultivars. It's one of the ingredients in Mole Amarillo, the Oaxaca version of this famous and delicious salsa. Sow early at a controlled temperature of 25°C (77°F) or wait until March for seedbeds. If you eat it green, you'll have to wait about two months after transplanting; for seeds or for drying (when it's bright red), about another month.