Chiltepe (pequin, piquin, chiltepin)

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Chiltepe is known with different names depending on the region that cultivates it. In Guatemala and the northern region of Central America it is known as Chiltepe. In the southern region of Mexico it is known as Pequín, Piquin or Chiltepín.

Its name has been given since Mayan times due to its size, since it is a pepper of small dimensions. But please, let's not judge it by its measurements, Chiltepe peppers kick like the big ones. On the Scoville scale, the Chiltepe pepper is right below habanero pepper. The spicy punch it provides is quite strong, however the fire you feel at the first contact decreases in a while (not immediate). So in other words, the craziness is not forever.

Chiltepe´s flavor is a characteristic of this pepper and for a good spicy taster it does not go unnoticed. It has a flavor that is very well appreciated despite the intensity of the heat it produces, however I do not recommend trying the Chiltepe directly from the raw pepper due to the fire it gives off, unless you are an expert taster. This mixture of flavor and heat is what makes Chiltepe an ideal candidate for a sauce whose function is to intensify the flavor of your meal and balance the strong fire it produces like the CHILITO CHILTEPE sauce does.

CHILITO CHILTEPE is a recipe from the North-Western part of Guatemala where most of the ingredients of this mixture are harvested. However, the Chiltepe pepper we use is harvested in the South-Eastern part of the country. CHILITO CHILTEPES´ flavor invites you to enjoy it with all kinds of meals, its aroma makes you fall in love with it from the moment the bottle is opened and soon you will not be able to enjoy your food without the company of CHILITO CHILTEPE!