This pepper is not a one-dimensional ingredient.
. Carrying a small mill of chiltepíns with you can lend to an easy, quick hit of spice on the go. These tiny peppers also bring a lot of heat that dissipates quickly, unlike other chiles or hot sauces with a lingering burn.
Today in the United States, these chiles are a protected species in many national parks, mostly scattered around the American Southwest. “[In this region] it’s a heritage food and a protected food in places like the Coronado National Forest, Organ Pipe Cactus National Monument, and Big Bend National Park,” Wilder says.
Green chiltepíns are eaten as a condiment, pickled with other herbaceous ingredients that infuse the chiles. For example, make a chiltepín escabeche by mixing sliced carrots, Mexican oregano, cumin seeds, garlic, and salt for a briny-spicy side. Like with other hot chiles, handling them requires some caution, preferably while wearing gloves and avoiding touching your eyes or wherever the oils could wreak havoc. To explain just how hot these chiles are, they typically fall between 50,000 to 100,000 units on the Scoville chart. For comparison, jalapeños usually fall between 2,500 to 8,000 units.
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