Chiltepin Chili Pepper brings tiny, nearly round fruit and bold heat to your garden. This packet contains 100 non-GMO, heirloom, open-pollinated seeds. Often called the “mother of all chiles,” Chiltepin has a long culinary tradition in Mexican and Southwestern cooking. Grow it in garden plots, raised beds, or suitably sized containers, then use the harvested peppers sparingly to season salsa, beans, and other dishes.

50,000-100,000 Scoville Heat Units. Heat varies with individual fruit and growing conditions. These are very hot peppers; start with a small amount.

Texas Minimum Germination Rate: 55%

Why Choose Chiltepin Chili Pepper?

• Distinctive small fruit: Tiny, nearly round peppers set this variety apart from larger tapered chilies.
• Concentrated heat: A little harvested pepper goes a long way in salsa and seasoning.
• Kitchen versatility: Use fresh peppers or dry harvested fruit using reliable food-preservation guidance.
• Heirloom and open-pollinated: Seeds saved from properly isolated plants can help maintain variety characteristics.

Planting Tips for Success

• Start warm: Sow seeds about 1/4 inch deep in a well-draining seed-starting mix. Keep warm and evenly moist, never waterlogged.
• Be patient: Chiltepin germination can be slow and uneven. Do not discard a planting simply because it does not emerge as quickly as common garden peppers.
• Transplant gradually: Provide bright light after emergence, harden plants off, and transplant after frost danger has passed and soil has warmed.
• Allow room: Provide room for branching growth. Use containers with drainage holes and sufficient root space.
• Manage water and sun: Use well-drained soil, water consistently, and watch for stress during intense heat.
• Feed and support: Follow fertilizer label directions and support branches as needed. Avoid excessive nitrogen.
• Handle carefully: Wear gloves when handling cut peppers. Avoid eyes and skin, wash tools afterward, and keep peppers away from children and pets.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh salsa: Crush a small amount into tomatoes, onion, cilantro, and lime, then adjust cautiously.
• Seasoning: Add a little crushed harvested pepper to cooked beans, soups, or sauces.
• Drying: Follow reliable drying and storage guidance for harvested peppers. Avoid inhaling pepper dust.

Order Chiltepin Chili Pepper Seeds Today

Plant 100 seeds and grow tiny peppers with big flavor and fiery heat.

Nutritional Information

• Harvested peppers, not planting seeds: Chiltepin is typically used in small seasoning amounts rather than large vegetable servings. Its nutrient contribution depends on the quantity and preparation; variety-specific nutrition values are not provided.

Important Disclosures

• Variety Disclaimer: Heat, fruit size, germination timing, and yield vary with growing conditions. The Scoville range is approximate, not a guarantee.
• Seed Storage: Keep planting seeds cool, dry, and dark. Seeds are sold for planting, not eating.
• Planting Zones: Protect plants from frost and use local growing guidance to plan sowing and transplanting.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Fresh Chiltepin Tomato Salsa

Use harvested Chiltepin peppers, not planting seeds. Makes about 2 cups, approximately 8 servings. Prep time: 15 minutes. Rest time: 10 minutes. No cooking required.

Ingredients

• 1 pound ripe tomatoes, cored and finely diced
• 1 fresh Chiltepin pepper, stem removed and finely crushed; start with half if sensitive to heat
• 1/4 cup finely diced white onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 teaspoon salt, plus more to taste

Directions

1. Wash hands and rinse produce under running water. Wear gloves to prepare the Chiltepin and avoid touching your face.
2. Combine tomatoes, onion, cilantro, lime juice, and salt in a clean bowl.
3. Stir in a small amount of crushed pepper. Rest for 10 minutes, taste cautiously, and add more only if desired.
4. Serve with chips, tacos, or cooked beans. Wash hands, utensils, and work surfaces thoroughly after handling the pepper.

Storage and Safety

Refrigerate promptly in a covered container at 40°F or below and use within 3–4 days. Discard salsa left at room temperature for more than 2 hours, or 1 hour above 90°F. This is a fresh salsa, not a tested canning recipe, and is not shelf-stable.