Tepin peppers grow wildly in Mexico and the American Southwest, but many people cultivate them to keep them for chile flakes, oils, and to craft burning home-canned pickles. This is a chile that’s been used in cooking for thousands of years and is thought to be one of the oldest chile cultivars around.
Since tepin chiles are so small they’re very sensitive to rainfall and sunlight, thus their heat can vary not just season to season, but week to week. Expect as mild as a jalapeno to hotter than a habanero. Spice Jungle puts together a good blend of tepins to ensure a balanced hot-hot consistency for your use.
|Ingredients||Dried tepin chiles.|
|Recommended Applications||The Tepin Chile is great when used in your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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