Mpc: C12 | GTIN:

De-Stemmed Tepin Chiles

Tepin Chiles are some of the smallest in the pepper family, but pack some of the biggest heat with a complex and fruity flavor that is often overshadowed by its fiery spice.

  • Reddish-orange to reddish-brown

  • Approximately 1/4-inch-diameter round chile

  • Ranges 50,000 to 110,000 on Scoville Heat Scale

  • D'allesandro
    Price: $216.71
    $13.54 / Ounce

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    Suggested uses

  • Use to heat up Mexican recipes and posole

  • Add to chili, salsa or stew

  • Basic prep

    Rinse and soak in hot water for 10 minutes or add to recipe with at least 10 minutes cooking time.

    Storage & handling

    Store in cool, dry place.

    Ingredients

    Dried Tepin Chiles.

    Often referred to as the bird pepper, these miniature peppers are a favorite of birds and southwestern citizens due to their fiery, fruity flavor that is perfect for Mexican dishes like posole. Resembling a berry more than a chile, these pint-sized chiles grow wild and rely on birds to propagate their seeds.

    Part of the Capsicum annuum family, these kinds of peppers have been part of the human diet in the Americas since at least 7,500 B.C. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their culinary variety and as a cheaper alternative to pricey peppercorns.

    Classic recipe

    Sonoran-Style Chorizo

    This version of chorizo, typically served in the American Southwest, is a bit hotter than most traditional Mexican varieties due to its use of the tiny, hot tepin chile. Our New Mexico Chile Powder provides mild heat, flavor and a signature bright red color. Serve it in tacos, tortas, tostadas, with eggs or in casseroles.