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Rare Mexican Peppers

(Capsicum annuum)

By Jim (Habanero) Duffy





These chile peppers are the more rare hard to find Mexican peppers. Some are becoming endangered as farmers are switching to other crops that giver higher yields or demand better pricing. It is our hope that we can get these more recognized by more people growing them so we do not lose them.







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Chilhuacle Amarillo

(Capsicum annuum)



This is a variety from Oaxaca, Mexico. There are two other varieties in that region that have a similar name. The Chilhuacle Negro (Brown) and the Chilhuacle Rojo (Red). These three peppers make up the heart and soul of Oaxacan cooking especially when making Mole dishes. The Chilhuacle chiles should be roasted and peeled first as the outer skin can be a little tough. The Chilhuacle Amarillo has a very sweet citrus like flavor with smoky undertones. The fruit grows about an inch in diameter and 6 inches long. It ripens from green to orange yellow. The heat level is close to a Jalapeno. They are good for stuffing but roast and peel first. Also make a fantastic pepper powder! The Chilhuacle Amarillo chile plants grow up to 4 feet tall.








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Chilhuacle Negro

(Capsicum annuum)



This is a rare variety from Oaxaca, Mexico. There are two other varieties in that region that have a similar name. The Chilhuacle Amarillo (Golden Orange) and the Chilhuacle Rojo (Red). These three peppers make up the heart and soul of Oaxacan cooking especially when making Mole dishes. The Chilhuacle chiles should be roasted and peeled first as the outer skin can be a little tough. The Chilhuacle Negro has a very sweet and smoky flavor. The fruit grows about 2 inches in diameter and has a small apple like shape. It ripens from green to Chocolate Brown. The heat level is close to a Jalapeno. They are good for stuffing or drying into powders. The Chilhuacle Negro chile plants grow up to 3 feet tall.








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Chile de Cambray

(Capsicum annuum)



The Chile de Cambray is a rare endangered Chile de Arbol type from San Luis Potosi, Mexico. It is becoming endangered because many farmers in this area are switching over to chiles like Guajillo that give them more money. The Chile de Cambray has the heat level of an Arbol but a little more sweetness. The fruits are about a 1/4 inch wide and get about 3 inches long. Like other de Arbols they are used in sauces or dried for powders to season meats and seafood. The Chile de Cambray is very productive. The Chile de Cambray chile plants grow over 4 feet tall.










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Chile Comapeno

(Capsicum annuum)



The chile Comapeno is a rare wild chile found at 4,000 feet above sea level in the tropical mountains of Veracruz, Mexico. These mountains are close to the famous volcano "Pico de Orizaba". Just a few hours drive from Mexico City you can find these growing amongst the Coffee plants. The natives call this environment "The Cloud Forest". It is here that they harvest the Chile Comapeno and sun dry it to use in native cuisine and sell at the local markets. This Chile is so rare that it is called one of Mexico's best kept secrets! The Comapeno has earthy and nutty flavors and some say has a slight coffee taste. The Coffee taste may come from it's close proximity to Coffee plants. The heat level is below the heat level of a Tepin chile. The Chile Comapeno peppers are small pendant pods that are about 3/8 inch in length. They look just like other Bird type peppers except they are pendant instead of pointing up. The Chile Comapeno Chile plants like Tepins can grow into a large bush between 3-4 feet tall. Like other wild peppers germination rate is lower than average peppers.





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Chile de Agua

(Capsicum annuum)



This a delicious pepper found in the markets of Oaxaca, Mexico. It is becoming more rare because farmers are switching over to more common Guajillo pepper types that bring them more money. This pepper when roasted has an almost butter flavor with an above average Jalapeno heat level. The Chile de Agua peppers are used in mole sauces, salsas and dried into seasoning powders. The local Oaxacan people also stuff it with a pork hash. Another local recipe is they cut it into strips, then saute with onions and epazote in oil. After that they finish the dish by adding some milk and cheese and serve with warm fresh tortillas. The Chile de Agua peppers grow from 3-5 inches long and taper to a point at the end. They ripen from green to red. The Chile de Agua chile plants grow 2-3 feet tall.




At Refining Fire Chiles we isolate our seed production plants to avoid cross-pollination with other chile species. If you want to try it yourself contact us for seeds, plants (March-August) and fresh chiles (September).

We also grow the Trinidad 7 Pot, Trinidad Scorpion, Naga Morich, Chocolate Habanero and many other Hot Chile Pepper plant varieties!