What’s red, round and grown all over the U.S. and Mexico? A hot tiny pepper called chiltepín.
Chiltepín peppers are smoky and pack a spicy punch. A favorite among hot pepper lovers, these sun-dried, hand-picked peppers accentuate chili seasoning and dishes that need an extra kick. They are known for being four times as hot as serrano peppers–a little goes a very long way but the zing is momentary.
Small but mighty, the peppers are traditionally highly revered among Native American tribes of the Southwest where they play a huge role in food, history and culture. Sometimes referred to as the “Mother of All Peppers,” they can be dried and crushed for spices, seasonings, soups, stews and bean dishes. Chef Pati Jinich uses them in her cookbook, Treasures of the Mexican Table, to make Scallops in Chile Water (pg. 296) or Beef Brisket in Colorado Chile Sauce (pg. 240).
This month’s CrateChef box comes with a pack of chiltepín peppers so you can bring the heat to your next dish. Happy cooking!