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.
Suggested uses
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.
