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Costeno Rojo Chile
Costeno Chile (pronounced “co-stain-yo”), Capsicum annuum, is also called chile Costeno, chili Costeno, or Costeno Pepper.There are approximately 20 chiles per ounce.
What are Costeno Rojo Chiles
Costeno Chiles are a very hard to find chile outside of Mexico and are also one of the Mexican chiles that is referred to by one name when dried and another when fresh (i.e. Jalapeno in its fresh state and Chipotle when dried). When growing fresh, these chiles are typically referred to as "bandeno" (refers to the bank of a river) or "casero" (translates to "homemade"). This chile may also be spelled costena. Costeno chiles are one of three dried varieties of Mirasol chiles, with the other two being the better known Guajillo Chile and a chile known as de comida.As with most landrace chiles, there are numerous variations and the Costeño Rojo is no exception. Landrace chiles are a locally adapted, traditional variety of chile that has developed over time, through adaptation to its natural environment. Landrace chiles may be similar (or closely related) to other chiles from a nearby area. Some farmers grow cultivars of Costeno Rojo that are about 1.5" long by .5" wide, while others are between 2" to 3" long while being a bit more slender. Our supply typically comes in at 2.75"- 3" long by 1" - 1.5" wide. No matter where they're grown, they all tend to be relatively hot and somewhat fruity. There are also several colors of Costeno Chiles – red, called Costeno Rojo, and yellow, called Costeno Amarillo. We carry the Costeno Rojo Chile.
Chile historians believe that the Costeno Rojo is native to the Jimiltepec District area in the state of Oaxaca, Mexico, and has long been used to flavor the fiery southern coastal dishes. "Costeno Rojo" roughly translates to "red coastal," referencing its origin near the seacoast of southwestern Mexico and also differentiating it from the yellow (Amarillo) version of this same chile.
History of Mirasol Chiles
The name Mirasol means "looking at the sun" in Spanish, which describes the way these peppers grow on the plant. Mirasol chiles are native to the central and northern Mexico states of Aguascalientes, Durango and San Luis Potosi.By the time that Columbus arrived in the Americas, the Azetcs were cultivating jalapeno, chilaca (known as pasilla when dried), poblano (when dried called ancho), serrano, de arbol and mirasol chiles. Bernardino de Sahagun, a Franciscan friar, missionary priest and pioneering ethnographer (one who conducts the systematic study of people and cultures), arrived in New Spain (modern day central and southern Mexico with the capital city of the Viceroyalty being modern day Mexico City) in 1529. He quickly learned the Nahualt (pronounced "nä-wätl") language and spent the next 60 years studying the Aztecs and their culture. He described the typical Aztec market as having "hot green chiles, smoked chiles, water chiles, tree chiles, flea chiles and sharp-pointed red chiles. To further illustrate the importance that the Aztecs placed on chiles, they classified them into 6 categories based not only on their level of pungency (low to high), but also on type of pungency (broad to sharp)”.
The ancient Aztec, Mayan and Inca civilizations held chiles in such high regard that they withheld them from their diets during religious fasting periods.
Costeno Chile Cultivation
Mirasol chiles grow best in arid climates, and this chile plant produces wide hot peppers that grow upright (pointing towards the sun) .This particular cultivar may reach a height of 5' tall and it has many branches starting at ground level. The pods are long, but may be either oval or conical in shape and may be between .75" - 6" long and .4" - 1.2" wide. The body of the pod is cylindrical and very wrinkled. The outer skin is thin and brittle, and when dried becomes transparent. The pods mature from a light green to and almost yellowish color and at full maturity to a light red. The fruits typically mature in 70 - 80 days.
After extensive research, we've found that there is little to no genetic distinction between the costeño amarillo and costeño rojo, and they've been known to grow concurrently on the same plants. Once harvested they may be sorted before they're taken to market.
While the guajillo variety grows best in northern Mexico, Costeño chile production and consumption is concentrated in the South Pacific Region of Guerrero and Oaxaca.
Where are Our Costeno Chiles From
Costeno peppers are grown commercially in Guerrero, Mexico.What do Costeno Chiles Taste Like
A nutty complexity with fruity notes, green, soapy undertones and an intense, lingering heat.Are Costeno Chiles Hot
These chiles are considered a medium heat chile and come it at 5,000 to 15,000 SHU (Scoville Heat Units).What Are Costeno Rojo Chiles Used For
This versatile chile plays a starring role in salsa de chile costeno (chile costeno salsa), a fiery red salsa. The chiles are popular in the Oaxaca and Guerrero regions of Mexico, and in addition to salsa are used to add an authentic piquant "boost" to southern Mexican cooked moles, tamales, sauces and stews.Costeno Rojo Chile Substitution
A good substitute for the Costeno Rojo Chiles (5,000 – 15,000 SHU) is its close cousin Guajillo Chiles (2,500 to 5,000 SHU) although this is a milder chile. If you are looking for something with a similar flavor profile and heat level then Puya Chiles, which are also closely related to Mirasol chiles, are a good choice.| Ingredients | Costeno Rojo Chiles |
| Also Called | Chile Costeno, chili Costeno, or Costeno Pepper |
| Recommended Uses | Mexican moles, tamales, salsas, sauces and stews |
| Flavor Profile | A nutty complexity with fruity notes, green, soapy undertones and an intense, lingering heat |
| Scoville Heat Units | 5,000 – 15,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Non-GMO |
Hungry for More Information
The Different Mexican MolesThe Ultimate Guide to Mexican Spices
Into to Authentic Mexican Cuisine
The Culinary Regions of Mexico