History

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.

Make it at home

Yield Makes about 200g salsaHands-on 10 minTotal 15 minDifficulty Easy

Ingredients

  • 20 dried chiltepin peppers
  • 4 ripe Roma tomatoes, charred whole
  • 1 small white onion, charred
  • 2 cloves garlic, charred in their skins
  • 1 tsp sea salt
  • Juice of 1 lime
  • 2 tbsp water

Method

  1. Heat a dry cast-iron skillet over high heat. Place whole tomatoes, peeled onion and unpeeled garlic in the pan. Char on all sides, 8 to 10 minutes total. Remove garlic peels.
  2. Toast the dried chiltepin peppers in the same hot pan for 30 seconds, just until fragrant. Be careful not to burn them.
  3. Add charred vegetables, chiltepin, salt and lime juice to a molcajete or blender. Pulse to a coarse, chunky salsa, adding water as needed.
  4. Taste and adjust salt. The chiltepin should give a sharp, smoky lift, not a wall of heat.
  5. Serve immediately with warm corn tortillas, eggs, carne asada or grilled chicken.

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.

Where to eat chiltepin pepper

Chiltepin pepper in Tucson

Exo Roast Co. ★ 4.6

fourth-avenueDaily 07:00-17:00Public cafe

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.

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