Chiltepin Chiles

Description

Pronounced “chil te pin”, Capsicum annuum var. glabriusculum. Chiltepin is derived from the Aztec language (Nahuatl) words “chile” + “tecpintl,” which translates to “flea chile”. The chile is believed to have first been known as “chiltepictl,” and over the years evolved to the Spanish version “chiltepín”. In the southwestern U.S. it is best known as Chiltepin.

It has also been called Chile Tepin, Tepin, Chile del Monte, chiltepictl (Nahuatl) and Amash (Mayan) and has been referred to as "bird chiles", “flea chiles” and "mosquito chiles".

Chiltepin chiles look more like a small round berry than a chile. They possess a bright scarlet red color and are slightly larger than a peppercorn coming in at about 3/8” in width. Despite their high heat level, they are attractive to wild birds that helped to distribute them across the prehistoric Americas.

There are approximately 225 chiles per ounce.

Why are these chiles so costly?

This chile is extremely difficult to come by, as it grows up in the mountains of Mexico. Workers scale the mountains and pick these chiles by hand from under the bushes where they grow. In Mexico this year there was a lengthy drought followed by an unusual amount of rain, which was damaging to the chiltepin crop. Due to the strange weather the country has been experiencing, the availability of these chiles is very limited and is expected to be limited through the end of 2018. As chiles do become available, they will be very expensive. 

Cultivation and History

The only chile indigenous to the U.S., the Chiltepin, is the state pepper of Texas. It is believed to be the oldest of the Capsicum annuum species. This wild chile pepper grows on shrubs in canyons throughout parts of Arizona, New Mexico, Texas, and northern Mexico.

Chiltepin peppers are picked by hand because of their small nature and challenging growing environment. Today, there are fewer than fifteen natural habitats where these chiles are grown, and they are protected in three different National Parks in the Southwestern United States. Located in the Coronado National Forest near Tucson, Arizona is the Wild Chile Botanical Area, which grows the largest population of Chiltepin peppers north of Mexico. The wild harvest is a seasonal ritual in these areas, where families make camps in the canyons during late September and early October in order to harvest the wild peppers.

Once picked, they are most often dried in the sun.

Numerous attempts to commercially cultivate these has been unsuccessful. In captivity, Chiltepin peppers grow too large, with the fruit being 50% larger than the wild picked chiles, which has made them unpopular with consumers. The domestically grown version has also been much more prone to disease and pests.

The Chiltepin has a rich history along the US and Mexico borderlands. It has been used as a food, medicine, and legendary icon. Historically, throughout the rural southwestern U.S. and northern Mexico region, kitchen tables would always have a bottle of dried Chiltepins on them.

Our Chiltepin chiles are wild harvested and depending on supply may come from Texas or Mexico.

The Often Mis-Identified Chile

Pequin chiles, which are native to Mexico, are sometimes incorrectly sold as Chiltepin chiles. While Chiltepin peppers are round in shape with an intense but short lived heat, Pequin chiles are oblong with a milder but longer lasting burn. Often the confusion is understandable, as both chiles are indigenous to North America, small in size and a favorite of migrating birds. But from a chilehead’s perspective there is no comparison!  

Heat Level and Flavor Profile

Chiltepin chiles have a distinctive smoky bite with an upfront heat that dissipates quickly. In Mexico these are often called arrebatado, which translates to “violent” or "rapid”, and suggests an intense heat that diminishes quickly.

These chiles tip the Scoville Heat Unit (SHU) scale at between 100,000 and 250,000.

Cooking with Chiltepin

Chiltepin peppers are often added to cream sauces and soft cheeses, or fermented and made into a hot sauce. Its signature flavor is at home in Mexican recipes and is ideal if you crave salsa, hearty stews or spicy hot Texas chili.

In northern Mexico, Chiltepin peppers have been used as a preservative for meat (typically cattle or deer).

To rehydrate, rinse these chiles with warm water and then soak in hot water for 10 minutes. Once rehydrated, dice or puree and add to a recipe. You can also add directly to recipe with enough liquid that will cook at least 10 minutes.

If you are a fan of whole dried chiles then you will love our deep selection.

** This product is certified kosher.

Related Blog Posts

How Well Do You Know Your Chiles?
What is the Hot Pepper Scale?
How to Rehydrate Dried Chiles
New Mexican Cuisine