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.

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.

Where to eat Chiltepin pepper in Tucson

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Make it at home

Serves 20015 minEasy

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.

Editor tip. Chiltepin heat is sharp but short. Don't overcrush; the whole-pepper texture in a coarse salsa is the point. Toast lightly, never burn.