Botanical Name: Capsicum annuum
Also Called: Chiltepins
Tepin chiles are small, fiery chili peppers native to the southwestern United States and northern Mexico. Often referred to as “bird’s eye” or “bird peppers,” these tiny, round chiles are about the size of a pea, typically measuring ¼ inch in diameter. Despite their small size, Tepin chiles pack an intense heat, earning a reputation as one of the hottest wild chili peppers.
On the Scoville scale, Tepin chiles can range between 50,000 and 100,000 Scoville Heat Units (SHU), placing them in the same heat category as cayenne peppers. Their heat is often described as intense but short-lived, delivering a sharp, fiery punch that fades quickly compared to other peppers with lingering heat. In addition to their spiciness, Tepin chiles offer a bright, citrusy, and slightly smoky flavor, adding complexity to dishes beyond just heat.
Tepin chiles have deep cultural and historical significance in the southwestern U.S. and Mexico, where they have been used for centuries in traditional cooking and medicine. In Mexican cuisine, they are often crushed and sprinkled over tacos, soups, stews, and eggs for an extra kick of heat. Tepin chiles are also commonly used in salsas and hot sauces, where their sharp heat complements the freshness of tomatoes, cilantro, and lime.
In the southwestern U.S., Tepin chiles are sometimes dried and ground into a fine powder, making a potent spice for seasoning meats, vegetables, and beans. These chiles are also used in pickling brines, where their heat infuses the liquid, creating spicy pickles and relishes.