Chilipin Pepper Seeds (Capsicum annuum) are one of the most popular chili pepper varieties. They have been cultivated since ancient times and they were used in many different cuisines. There are two types of chiles grown commercially: New Mexico Red and Chile de Arbol. Both types produce very similar fruits with mild heat levels ranging from hot to medium. However, there are some differences between them. Some of these include their size, shape, color and even how long they stay green before turning red.
New Mexico Red Chiles
The New Mexico Red chilies are the largest type of chile peppers. They have a large fruit which is usually round or oval in shape and about 1/2 inch across when ripe. The flesh inside is bright orange in color and contains a moderate amount of heat.
The flesh is sweet and juicy. These chiles are best eaten fresh or dried. They make excellent additions to salads, soups, stews and other dishes where heat is desired.
Chile de Arbol Chiles
The Chile de Arbol chiles are smaller than New Mexico Red chilies but still quite large in size. Their skin color ranges from pale yellow to pinkish brown depending on the variety. They look very much like cayenne peppers in size, shape and color.
The skin and flesh of these chiles is thinner than the New Mexico Red Chilies. They contain a hot flavor with a clear, bright heat. These chiles are used in many dishes because of their distinctive flavor.
Buying Chiltepin Peppers
Chiltepin peppers are available during the whole year but their supply is limited during the winter months especially in colder zones. These chiles are not readily available in your local grocery stores because they are highly perishable. However, you can find them in many Latin American markets and some farmer’s markets that sell from Mexico.
You can buy different types of chiltepin chiles in seeds, powder or whole form.
There are two types of Chiltepin Peppers: Big Red and the Mescal. The Big Red sort is larger than the Mescal, but both have a very strong flavor. The flavor can be described as a burning sensation on the tongue that is similar to eating a Jalapeno but stronger and more complex.
These chilies are commonly used in salsas and sauces or eaten fresh.
How To Eat Chiltepin Peppers
Many people say eating these chiles is like eating all of the flavors in an orchestra at once. They have a flavor that contains woody, raisin, citrus and other rich flavors that hit your tongue all at once. These chiles pair well with many foods such as eggs, meats, fish, beans, and more.
Chiltepin Peppers are not for everyone. Just a small bite is enough to light your tongue on fire. The flavor can be both pleasing and painful at the same time.
It all just depends on your taste.
Where To Buy Chiltepin Peppers
Chiltepin chiles are starting to become more popular outside of their native land. You may be able to find them in farmer’s markets during late spring and summer months. If you can’t find them locally then you can always look for them online.
Amazon sells seeds, as does eBay and other online marketplaces.
Culinary Uses For Chiltepin Peppers
Chiltepin is a very popular chile in Mexican cuisine. It is very commonly used in salsas and sauces. In fact, it is used so commonly that salsas and sauces without it seem bland to some people’s taste buds.
Chiltepin chiles are also commonly used in many dishes. They can be eaten raw, cooked or even stored for later use. Many people like to dry the chiles and then grind them into a powder.
The powder can then be stored for later use. The dried chiles can also be infused in oils which is a very common ingredient in Mexican cuisine.
Where Can I Buy Chiltepin Peppers?
Sources & references used in this article:
Wild Pepper Capsicum annuum L. var. glabriusculum: Taxonomy, Plant Morphology, Distribution, Genetic Diversity, Genome Sequencing, and Phytochemical … by C Hayano‐Kanashiro, N Gámez‐Meza… – Crop …, 2016 – Wiley Online Library
Measurement of capsaicinoids in chiltepin hot pepper: a comparison study between spectrophotometric method and high performance liquid chromatography … by A González-Zamora, E Sierra-Campos… – Journal of …, 2015 – hindawi.com
… Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico by M Ovando-Martínez, N Gámez-Meza… – Plant Foods for Human …, 2018 – Springer
Antioxidant activity and bioactive compounds of Chiltepin (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense): A comparative study by A Rodríguez-Maturino, A Valenzuela-Solorio… – J. Med. Plants …, 2012 – researchgate.net
Differential responses of Chiltepin (Capsicum annuum var. glabriusculum) and Poblano (Capsicum annuum var. annuum) hot peppers to salinity at the plantlet stage by R López-Aguilar, D Medina-Hernández… – African Journal of …, 2012 – academicjournals.org
Whole-genome sequencing of cultivated and wild peppers provides insights into Capsicum domestication and specialization by C Qin, C Yu, Y Shen, X Fang, L Chen… – Proceedings of the …, 2014 – National Acad Sciences
Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers by T Bajer, P Bajerová, D Kremr, A Eisner… – Journal of Food …, 2015 – Elsevier
Genomic and biological characterization of chiltepín yellow mosaic virus, a new tymovirus infecting Capsicum annuum var. aviculare in Mexico by I Pagán, M Betancourt, J de Miguel, D Pinero… – Archives of …, 2010 – Springer