Chiltepin Pepepr
The “Mother of all chilies,” chiltepin is believed to be where all other peppers come from. First domesticated in central Mexico 6,000 to 7,000 years ago, the word chiltepín comes from the Nahuatl words chilli and tepin, directly translating to “small pepper.” About the size of peppercorns, chiltepíns are first green before turning bright red as they mature in the fall. Extremely hot peppper despite its size, but the heat dissipates quickly.
Growing these peppers yourself gives you access to both the immmature, green pepper and mature red, more commonly found pepper. The green peppers are typically pickled, bringing a vegetal quality with subdued heat. The mature peppers can be either thrown into dishes fresh or sun dried, bringing out a smoky quality. Dried peppers can then be placed in a pepper mill and used at your discretion whenever you need a little extra heat. Typically the dried peppers are used in Mexican machata, a shredded meat dish.
The “Mother of all chilies,” chiltepin is believed to be where all other peppers come from. First domesticated in central Mexico 6,000 to 7,000 years ago, the word chiltepín comes from the Nahuatl words chilli and tepin, directly translating to “small pepper.” About the size of peppercorns, chiltepíns are first green before turning bright red as they mature in the fall. Extremely hot peppper despite its size, but the heat dissipates quickly.
Growing these peppers yourself gives you access to both the immmature, green pepper and mature red, more commonly found pepper. The green peppers are typically pickled, bringing a vegetal quality with subdued heat. The mature peppers can be either thrown into dishes fresh or sun dried, bringing out a smoky quality. Dried peppers can then be placed in a pepper mill and used at your discretion whenever you need a little extra heat. Typically the dried peppers are used in Mexican machata, a shredded meat dish.
The “Mother of all chilies,” chiltepin is believed to be where all other peppers come from. First domesticated in central Mexico 6,000 to 7,000 years ago, the word chiltepín comes from the Nahuatl words chilli and tepin, directly translating to “small pepper.” About the size of peppercorns, chiltepíns are first green before turning bright red as they mature in the fall. Extremely hot peppper despite its size, but the heat dissipates quickly.
Growing these peppers yourself gives you access to both the immmature, green pepper and mature red, more commonly found pepper. The green peppers are typically pickled, bringing a vegetal quality with subdued heat. The mature peppers can be either thrown into dishes fresh or sun dried, bringing out a smoky quality. Dried peppers can then be placed in a pepper mill and used at your discretion whenever you need a little extra heat. Typically the dried peppers are used in Mexican machata, a shredded meat dish.