Botanical Name: Capsicum annuum
Costeño chiles are a type of dried chili pepper native to the coastal regions of Oaxaca and Guerrero in Mexico, where they are widely used in traditional Mexican cuisine. Known for their vibrant red or yellow color, Costeño chiles are relatively small, typically about 2 to 3 inches long, with a smooth, thin skin. These chiles are prized for their mild to medium heat and fruity, earthy flavor, which makes them a versatile ingredient in a variety of dishes.
The flavor of costeño chiles is a harmonious balance of sweet, smoky, and mildly spicy notes. Costeño rojo chiles have an earthy sweetness with a subtle heat, while costeño amarillo chiles are slightly tangier, offering a bright, citrusy edge. Both varieties have a moderate heat level, ranging between 2,500 and 5,000 Scoville Heat Units, making them approachable for most palates.
Costeño chiles are often used dried, their papery skins lending a concentrated flavor that intensifies as they cook. When rehydrated, they create a smooth, rich paste or sauce that is a staple in traditional Mexican stews, soups, and moles. These chiles are particularly prominent in pozole and mole amarillo, where their smoky, sweet essence adds complexity and authenticity.
Their versatility extends to marinades, salsas, and rubs, where they bring a deep, earthy warmth to meats and vegetables. When toasted, costeño chiles release an intoxicating aroma that enhances their flavor, making them an ideal ingredient for layering depth into any dish.
Beyond traditional recipes, costeño chiles are gaining recognition in modern kitchens, where chefs experiment with their unique profile in unexpected ways, such as infusing oils or pairing them with chocolate for savory-sweet combinations.