Premium Dried Chiltepín Chiles – Whole Wild Dried Peppers for Intense Heat

Dried Chiltepín Chiles

The "mother of all chiles" — tiny wild pods with fierce, fleeting heat and a clean, bright flavor prized in fiery salsas and hot sauces.

Shipping Anywhere in the USA

Save money — bought direct from the importer & farmer. Premium quality at a fair price, straight from the source.

Nutritional Benefits

Chiltepín chiles are naturally fat-free, very low in calories, and gluten-free. As a wild bird's-eye chile, they provide vitamins A and C, antioxidant plant compounds, and the natural capsaicin behind their intense heat. A bold, plant-based, vegan-friendly way to add fiery flavor without added sodium or fat.

How to Use

Chiltepín is very hot, so a few pods go a long way. Toast briefly on a dry comal to release aroma, then crush between fingers or in a molcajete over soups, salsas, and stews. Grind into a fiery powder for seasoning, or infuse in vinegar and oil. Add gradually and taste as you go to control the heat.

Recipes

Molcajete Salsa: Crush toasted chiltepín with tomato, garlic, and salt for a blistering table salsa.

Chiltepín Vinegar: Steep whole pods in vinegar for a spicy splash over soups and beans.

Finishing Powder: Grind dried chiltepín into a fine powder to dust over caldos, tacos, and micheladas.

FAQ

How hot are chiltepín chiles? Very hot — roughly 50,000–100,000 Scoville units — with a quick, sharp heat that fades fast.

What is chiltepín? A wild bird's-eye chile native to the Americas, often called the ancestor of cultivated chiles.

Do I toast or soak them? A quick toast releases aroma; the small pods are usually crushed or ground rather than soaked.

How should I store them? Keep in a cool, dry, sealed container away from light and humidity.

Shipping Anywhere in the USA. Choose your size above — from 4 Oz kitchen packs to larger sizes for your everyday cooking.