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Chiltepin Pepper
Chiltepin Pepper (pronounced "chil-te-pin"), Capsicum annuum, are also called chile chiltepin, chile tepin, or just chiltepin.There are approximately 225 chiles per ounce.
What are Chiltepin Peppers
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. 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.In Mexico these are often called arrebatado, which translates to "violent" or "rapid", and suggests an intense heat that diminishes quickly.
History of Chiltepin Peppers
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.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".
Chiltepin Pepper Cultivation
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.
Where are Our Chiltepin Peppers From?
Our Chiltepin chiles are wild harvested and depending on supply may come from Texas or Mexico.What does Chiltepin taste like?
Chiltepin chiles have a distinctive smoky bite with an upfront heat that dissipates quickly.What is the Difference Between Chile Pequin and Chiltepin?
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, are small in size and a favorite of migrating birds. But from a chilehead’s perspective there is no comparison!How Hot is a Chiltepin Pepper
These chiles are considered a crazy hot chile and come it at 100,000 to 250,000 SHU (Scoville Heat Units).How do You Use Chiltepin Peppers
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).
We recommend you remove the seeds prior to using as the core of the chile pepper contains a large amount of seeds which will leave a bitter flavor. To rehydrate , rinse these chiles off 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.
Chiltepin Pepper Substitution
Given that the heat level is so high on the Chiltepin Peppers (100,000 – 250,000 SHU) your best bet as a substitute would be either Thai Bird Chiles (70,000 – 130,000 SHU) or Dried Birdseye Chiles (100,000 – 250,000 SHU). There will be some flavor differences with these other two chiles.| Ingredients | Chilteipn Chiles |
| Also Called | Chile chiltepin, chile tepin, or just chiltepin |
| Recommended Uses | Use in chili, cream sauces, soft cheese, hot sauce, salsa or hearty stew |
| Flavor Profile | A distinctive smoky bite with an upfront heat that dissipates quickly |
| Scoville Heat Units | 100,000 – 250,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican or southwestern US |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico or US |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
Hungry for More Information
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