Capsicum annuum var. glabriusculum
Chiltepín - Escoville, sabor y usos
Chiltepín is the wild grandmother of many domesticated peppers. Tiny round pods burst with instant heat and earthy brightness. They grow on shrubs across Sonoran deserts, often harvested by hand. Crunching a single berry releases a sharp, clean burn around 50,000 to 100,000 SHU. Indigenous communities like the Tohono O’odham have used chiltepín for generations in sauces, teas, and rituals. Sprinkle crushed pods over eggs, beans, or fruit for immediate spice. Wild spirit, concentrated fire - protected by the Ministry of Desert Heat. Chiltepín suele alcanzar una temperatura de 50,000-100,000 SHU (Caliente). Se encuentra en toda Mexico and U.S. Southwest deserts en condimentos, encurtidos y adobos. Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks. Ver salsas que llevan Chiltepín
También conocido como: Chiltepin, Bird’s Eye of the Desert
Especies
Capsicum annuum var. glabriusculum
Calor
Sabor
Caliente, Terroso, Brillante, Pelota, thin-skinned
Origen / Regiones
Mexico and U.S. Southwest deserts
Color / Forma
Green turning bright red
Tamaño del pod
0.5-1 cm diameter, round
Pruébalo en la vida real
Descubre las salsas con Chiltepín
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Chiltepín
Descubre cómo los creadores utilizan Chiltepín en diferentes estilos y regiones.
Aún no hemos registrado ninguna salsa que contenga Chiltepín.
Sabor y aroma
Chiltepín is the wild grandmother of many domesticated peppers. Tiny round pods burst with instant heat and earthy brightness. They grow on shrubs across Sonoran deserts, often harvested by hand. Crunching a single berry releases a sharp, clean burn around 50,000 to 100,000 SHU. Indigenous communities like the Tohono O’odham have used chiltepín for generations in sauces, teas, and rituals. Sprinkle crushed pods over eggs, beans, or fruit for immediate spice. Wild spirit, concentrated fire - protected by the Ministry of Desert Heat.
Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks.
Perfil térmico
Escala de Scoville
50,000-100,000 SHU
Heat label
Hot
Periodo de cosecha
Late summer to early winter
Recuento del índice de salsas
-
Historia y cultura
Chiltepín plants are native to the U.S.-Mexico borderlands. Archaeological evidence shows their use long before European contact. Spanish explorers noted locals gathering the berries from thorny shrubs. Despite domestication attempts, many chiltepín crops still rely on semi-wild stands. Conservation efforts in Sonora aim to protect habitats where these peppers thrive under mesquite canopies. Today, chiltepín remains a cultural icon and state native pepper of Texas.
Notas sobre botánica y cultivo
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Chiltepín seeds need warmth and patience. Scarify lightly, then start indoors 10 to 12 weeks before planting. Maintain germination temperatures near 30°C. Transplant into well-drained soil with light afternoon shade. Plants grow 1 to 1.5 meters tall and appreciate support. Because they are perennial in frost-free zones, protect roots during winter. Harvest berries as they turn bright red, drying them quickly.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Caliente, Terroso, Brillante, Pelota, thin-skinned
Los nombres Chiltepin, Bird’s Eye of the Desert aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Aji Charapita, Cayenne, Italian Calabrian, Pequin para ver recetas similares o con ingredientes parecidos.
- Aji Charapita - Hot
- Cayenne - Hot
- Italian Calabrian - Hot
- Pequin - Hot
Crush chiltepín over tacos, soups, and beans for sharp heat. Steep in vinegar or oil to create table condiments. Blend into salsa chiltepín with roasted tomatoes and garlic. The pepper pairs with citrus, squash, eggs, and grilled meats. Because the burn hits fast and fades, it suits quick snacks.
Chiltepín seeds need warmth and patience. Scarify lightly, then start indoors 10 to 12 weeks before planting. Maintain germination temperatures near 30°C. Transplant into well-drained soil with light afternoon shade. Plants grow 1 to 1.5 meters tall and appreciate support. Because they are perennial in frost-free zones, protect roots during winter. Harvest berries as they turn bright red, drying them quickly.
Utiliza guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10