• chiltepin chiles

click on thumbnail to zoom
Other products by GourmetSleuth

Be the first to rate!
Referred to the "mother of all hot peppers" the chiltepin is even hotter than the habanero. These tiny chiles can be crumbled on top of food or added to soups, stews, salsas, chorizo or any dish where some heat and flavor is appropriate. Chiltepin are hard to find and hand harvested.
Scoville heat scale: 50,000-70,000

Packaging: 1 oz. packed in our tin with the view-through lid or 8 oz (when available) in bulk bag.

More About The Chiltepin

According to Dave DeWitt the chiltepin (Capsicum annuum va. aviculare) the chiltepin chile are believed to the the closet surviving chile spieces from the region of Bolivia and Southern Brazil before man came to the New World.  The Nahuatl words chilli and tepintl were combined by the Spaniards to chiltepin and the meaning was "flea chile".

Today these chiles grow natively all the way from Peru to Florida, parts of Louisiana and Arizona.  The plants are small, usually about 4 feet tall but can grow up to 10 feet tall.  They are perennials that may drop their leaves in very cold weather but will grow back.  The chiles are hand harvested. 

How Chiltepin Are Used

When dried. the chiles are light and crisp.  Traditionally the chiles would be in a small container on the table.  The chiles would be lightly crumbled atop food.  They are particularly good in soups, or with legumes like lentils, peas, and beans. We used to sell nice little mesquite grinders for the chiles, actually a small wood mortar and pestle used just for crushing the chiles.  Those are no longer made but you may find some handmade versions on specialtly sites like Etsy or Ebay.

Chiltepins are also used in a variety of recipes including this one for Chiltepin Jelly

Need a substitute for chiltepin chiles?

Our Price: $19.95

Recently Viewed


Be the first to submit a review on this product!
Review and Rate this Item

Other Items In This Category

Email A Friend

Send your friend a link to this product.