Chihuacle Negro

95 days.
A very ancient, rare chile. With strong notes of cocoa, tobacco and dry fruit. Moderately hot, when dried, this small to medium-sized, tapered bell shaped, dark chocolate brown pepper with leathery flesh is a key ingredient in the classic mole negro from Oaxaca, Mexico. When ripe, the flesh inside is deep purple. With very thin walls, they dry rather easily. Fruit are a bit hotter than cayennes and are especially good roasted over an open flame before making into salsa or mole, or as a piquant ingredient in stir-fry.