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CHILTEPIN CHILE POWDER DRIED 11 LBS CASE
Chiltepin (also spelled chiltepe, chiltipiquín, or chiltipín) is a type of wild chili pepper native to the southern United States, Mexico, Central America, and parts of South America. It’s often considered the wild ancestor of the domesticated chili peppers (Capsicum annuum species).
Chiltepin chiles pack a punch and are one of our “crazy hot” chiles; these little chiles measure 50,000-100,000 Scoville Heat Units (SHU).
Shelf Life 3 years
Origin: Mexico
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SKU: MXCHILT11
CHILTEPIN CHILE DRIED
Chiltepin Pepper (pronounced "CHIL-te-pin"), Capsicum annuum, are tiny red chiles, roughly ¼ inch across, that look more like a berry than a pepper. Across the American Southwest, they are commonly found toasted, ground, put into shakers, and kept on the table with the salt and pepper.
Is chiltepin hotter than jalapeno?
The chiltepin is at least 10 times hotter than your average jalapeño, and unlike the Carolina reaper and those Frankenpeppers still to be grown, the chiltepin comes by its heat naturally.
What does chiltepin taste like?
The Chiltepin pepper is tiny, but fiery hot, on the Scoville scale at 50,000 to 100,000 SHU. The pepper has a distinctive smokey, sort of earthy flavor and will wake you up, but the heat dissipates quickly. Chiltepin grows wild through parts of Mexico and the Southwest.
How do you eat a chiltepin pepper?
Salsas: Crushed or whole chiltepins are added to fresh or roasted salsas for a fiery kick. Pickling: Chiltepins are pickled in vinegar and used as a spicy condiment for tacos, sandwiches, or grilled meats. Hot Sauce: Blended into hot sauces, chiltepins add a smoky heat that enhances the flavor of sauces.
How hot is chiltepin pepper?
The chiltepin is an extremely hot chili pepper and ranks very high on the Scoville Scale – about 50,000 to 100,000 Soville units, or an eight on a scale of one to ten.
