Chilhuacle Amarillo

Chilhuacle Amarillo is a rare Capsicum annuum landrace originating from Oaxaca, Mexico, where it has been cultivated locally for generations. It is one of three recognised chilhuacle types native to the region, alongside Chilhuacle Negro and Chilhuacle Rojo. Cultivation is traditionally small-scale and geographically limited, contributing to its rarity outside Oaxaca.

Plants are compact, typically reaching 45–60 centimetres in height, and produce pendant pods approximately 7–9 centimetres long and 2.5–3 centimetres wide. Fruits mature from green to yellow-orange, with thin to moderate walls and a tapered shape. Heat levels are moderate, placing it above ancho types but below hotter regional chiles.

Chilhuacle Amarillo holds strong cultural importance in Oaxacan cuisine, where it is primarily used dried in traditional mole amarillo and other regional moles. It contributes an earthy, slightly fruity and sharp flavour with heat that carries through sauces without overwhelming them.

Although there is debate regarding its genetic relationship to other Mexican peppers, including possible overlap with guajillo-type lines, it is treated locally as a distinct regional chile maintained through traditional seed saving rather than modern breeding.