Description
Chilli Name : VALLERO
Chilli Species : Annuum
Chilli Origin : Mexico
Chilli Heat : Medium (5,000–15,000 SHU)
Vallero is a traditional Mexican Capsicum annuum variety, named after the Sierra del Valle region in Mexico where it has long been cultivated. It’s part of the country’s heirloom drying chillies, valued for its rich, earthy flavour and mild to medium heat. Though lesser known outside Mexico, Vallero is locally prized for use in adobos, moles, and red sauces, where its depth of flavour develops beautifully once dried.
Pods are long, narrow, and slightly wrinkled, about 12–15 cm long, ripening from green to deep red. When dried, they take on a dark crimson tone and emit a sweet, smoky aroma with mild-to-medium heat in the 5,000–15,000 SHU range. The flesh is thin, allowing for quick drying and easy grinding — making it ideal for traditional spice and sauce preparations.
Plants are tall and upright (80–100 cm), producing generous yields over a long season. Adapted to hot, dry growing regions, Vallero performs well in both field and greenhouse cultivation.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in around 90–100 days, with pods ready to dry by late summer.
