Chilhuacle Amarillo

Sweet and citrusy with tart and sharp notes, sometimes described as fruity or subtly smoky, especially when dried.

The Chilhuacle Amarillo is one of three traditional Chilhuacle varieties (alongside Negro and Rojo) endemic to the La Cañada area in Oaxaca, Mexico, where it has been cultivated for thousands of years by indigenous Cuicateco and Chinanteco communities. The pods are trapezoidal to acorn-shaped, 2 to 3.5 inches long and about 1 to 1.5 inches wide at the shoulder, with thin flesh and a tough outer skin that is often roasted and peeled before use. They start bright green and mature to a rich orange-yellow color, sometimes with subtle mottling. The flavor is sweet and citrusy with tart, sharp, and subtly smoky or nutty undertones, especially pronounced when dried. It is primarily used dried in the preparation of mole amarillo, one of Oaxaca's seven iconic moles, as well as in chile relleno, chanfaina, and other local dishes. Fresh pods can also be used in salsas or stuffed preparations. The plant grows 2 to 4 feet tall, produces good yields, and is considered a threatened heritage crop due to limited cultivation area and disease pressures. Seeds are available from specialty suppliers worldwide.

The Chilhuacle peppers are ancient varieties cultivated for over 6,000 years in the Cañada region of Oaxaca, Mexico, by indigenous communities. They are integral to Oaxacan gastronomy and considered a Slow Food Ark of Taste heritage crop threatened by limited acreage and viral diseases.