The chiltepin is a wild Sonoran chile pepper the size of a peppercorn, harvested in fall from desert shrubs and used dried as a sharp, smoky seasoning across borderlands cooking.
Where to eat it: 1 restaurant across 1 city.
The chiltepin (Capsicum annuum var. glabriusculum) is the only wild chile native to the United States, growing on small shrubs throughout the Sonoran Desert south of Tucson. The Tohono O'odham and Pascua Yaqui have harvested chiltepin for centuries, and the pepper is protected at the Coronado National Forest's chiltepin reserves. The harvest peaks September through November. Native Seeds/SEARCH on Campbell sells dried chiltepin, and Exo Roast Co. on North 6th uses chiltepin in their celebrated cold-brew coffee blend.
Tip from the editors. Chiltepin heat is sharp but short. Don't overcrush; the whole-pepper texture in a coarse salsa is the point. Toast lightly, never burn.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Exo Roast Co. on North 6th in Tucson is the Fourth Avenue cafe-roastery serving the heritage chiltepin pepper cold brew, small-batch roasting since 2009.
Sources from: Ethiopia, Colombia, Honduras, Mexico
How they serve: Espresso, Filter, Cold brew, Whole bean retail
More cities are in research. Want chiltepin pepper covered somewhere specific? Tell us where you want to eat.