15 seeds
Sowing: febuary to june, minimum temperature 22°C
Planting space: 40 cm between plants and 60 cm between rows
Harvest: about 80 days from transplant
Wild Chili Pepper - Hidalgo Chilteplin (Capsicum annuum var. glabriusculum)
Wild Chili Pepper - Hidalgo Chilteplin (Capsicum annuum var. glabriusculum): these are small wild chili peppers that grow in the Sonoran deserts, between Mexico and the United States. We encountered them during our dryland farming research, thanks to contacts within the Pueblo populations.
They grow spontaneously in the desert: they are small, extremely hardy, and low-yielding plants, requiring irrigation only at transplant time. During our research, we have identified and cultivated numerous cultivars. Highly prized throughout Mexico, several selections exist for cultivation; in particular, this ecotype comes from the state of Hidalgo .
We recommend it among many others because it is one of the most productive varieties, while maintaining the rusticity that distinguishes the species. The berries, conical in shape and about 1.5 cm long, are spicy and savory , with a dry, intense, and persistent taste on the palate, despite the spiciness level hovering around 100,000 Scoville units .
Germination requires a temperature of at least 22°C , while once developed, the plant tolerates low temperatures better than other Capsicums , managing to produce until almost frost.
In cooking, chilteplins are used primarily for making sauces , both fresh and dried and then rehydrated. They have a tough epicarp (skin) and little pulp, which makes them very easy to dry .
Particularly suitable for those looking for robust, low-yielding species with minimal water requirements — and of course for those who love authentic Mexican cuisine .