Chiltepin Chiles

Chiltepin (CHIL-teh-pin) chiles, Capsicum annuum, are also known as chile chiltepin, chile tepin, or just chiltepin. In Mexico these are often called arrebatado. It means “violent” or “rapid”, and refers to the way the heat comes on quickly when you eat Chiltepins. These chiles are small and tomato-red, and look like berries. They have a thin skin and a peppery, smoky aroma that hints of citrus.

These round, ball-shaped peppers are very small, measuring just ¼ inch across at its widest point.  

The word chiltepin means “flea chile”, and comes from Nahuatl, the language of the Aztecs. It’s believed that they gave these peppers this name both because of its diminutive size and its stinging bite. 

There are approximately 225 chiles per ounce.

It takes approximately 15 Chiltepin chiles to make 1 teaspoon of powder.

Flavor Profile

Chiltepin chiles have a flavor that is initially sharp, with hints of earthiness and smokiness. The upfront heat dissipates quickly, and then the Chiltepin is sweet, mellow, and almost tomato-y.

Heat Level

Chiltepins are one of our “crazy hot” chiles, measuring 50,000-100,000 Scoville Heat Units (SHU).

How To Use

In Mexico, Chiltepin chiles are often paired with fish, so sprinkle some ground Chiltepin as a garnish over Spicy Coconut Shrimp or Mahi Mahi Tacos. Puree and blend into Chile Colorado or Roasted Tomato Salsa for an extra burst of heat. Add some spice to the sweet and sour flavor of Pickled Red Onions. Toss over the top of poached eggs for an unforgettable Vegetable Stir Fry or Shakshuka. Chiltepin peppers are often added to cream sauces and soft cheeses for bright and spicy contrast.  

In the American Southwest, where they are local peppers, you’ll often find them toasted, ground, and placed in shakers next to the salt and pepper.

Country of Origin

Mexico or Texas, depending on supply.