Cacho de Cabra chiles (Capsicum annuum) are a distinctive and flavorful variety of chili pepper native to Chile. The name, which translates to “Goat’s Horn” in Spanish, comes from the pepper’s curved, horn-like shape. This heirloom chile is an essential ingredient in Chilean cuisine, known for its deep red color, moderate heat, and rich smoky flavor.
Measuring between 5,000 and 15,000 Scoville Heat Units (SHU), Cacho de Cabra chiles are hotter than jalapeños but milder than cayenne peppers. They are typically 4 to 6 inches long, with a slightly wrinkled texture when dried. While they can be used fresh, they are most commonly dried and either ground into a fine powder or rehydrated for cooking.
One of the most famous uses of Cacho de Cabra chiles is in merkén, a traditional Chilean spice blend made by smoking, drying, and grinding the peppers, often mixed with salt, coriander, and cumin. Merkén is a staple seasoning in Chilean cuisine, bringing a deep smoky heat to meats, seafood, soups, and stews. The smoky character of these chiles is achieved through a natural drying process over wood fires, which enhances their complexity and makes them a favorite among chefs looking to add depth to their dishes.
Cacho de Cabra chiles pair well with grilled meats, roasted vegetables, and even cheese-based dishes, offering a unique balance of heat and smokiness. They are also used in sauces and marinades, providing an earthy spice that complements a variety of flavors.
Beyond their culinary appeal, these chiles are packed with health benefits. They are rich in vitamins A and C, as well as antioxidants that support the immune system and promote heart health. The capsaicin content contributes to metabolism-boosting properties and has anti-inflammatory benefits.
As an integral part of Chile’s food culture, Cacho de Cabra chiles bring boldness and authenticity to traditional and modern dishes alike. Their smoky, slightly fruity heat makes them a must-try for spice enthusiasts looking to explore the flavors of South America.