Chile amashito: the piquin of the south-east

What is it?

Chile amashito is a wild chilli of south-eastern Mexico, especially typical of Tabasco, Chiapas and Veracruz. It is very small (1-1.5 cm), oval or oblong, with a bright green colour when young and intense red when ripe. It belongs to the species Capsicum annuum variety glabriusculum, the same as chiltepin and piquin, which confirms that it is one of the ancestral wild forms of Capsicum annuum. It grows wild or semi-cultivated in the scrubland and low forests of the south-east. Its heat is very high (30,000-50,000 Scoville units). It brings a fresh, herbal, slightly citrusy flavour when fresh. It is used in raw Tabascan salsas, Chiapas pickles, chimole, salpicon and other south-eastern preparations where it brings sharp, clean heat.

Origin and history

Chile amashito is a wild chilli grown and gathered since pre-Hispanic times in south-eastern Mexico. Its name comes from the Nahuatl 'amaxtli', a small hot chilli mentioned in colonial sources. The Chontal, Chol, Zoque and Tzeltal communities have incorporated it into their everyday cooking for centuries, gathering it from wild plants or growing it in small family gardens. Larousse Cocina and Ricardo Munoz Zurita's Encyclopaedic Dictionary of Mexican Gastronomy identify it as a regional chilli of the south-east, equivalent to piquin of the north-east and chiltepin of the north-west. CONABIO documents amashito as a regional variety of the ancestral wild forms of Capsicum annuum, with important genetic value. SADER recognises it as a wild south-eastern chilli with potential for sustainable management. Its artisanal production and gathering sustain the economy of small indigenous communities of Tabasco, Chiapas and Veracruz, where it is an everyday ingredient.

Characteristic ingredients

Amashito belongs to Capsicum annuum variety glabriusculum, the ancestral wild form of many cultivated chillies. It is a perennial shrub with small leaves and abundant branching that produces tiny fruits (1-1.5 cm) over several months. The seeds are dispersed mainly by birds. The fruits are oval or oblong, bright green when young and deep red when ripe. Their flesh is very fine and their heat is very high (30,000-50,000 SHU), sharp and quick like piquin. It brings a fresh, herbal, slightly citrusy flavour, with notes of green herb and a fruity hint. It is used fresh and crushed in raw salsas (Tabascan salsa, amashito salsa), pickled in vinegar with onion and oregano (Chiapas pickle), or dried and ground as a chilli powder. It is an essential ingredient of chimole (Tabascan black broth with achiote and spices) and salpicon. It pairs very well with tomatillo, coriander, lime and red onion.

Cultural significance

Chile amashito is a defining ingredient of the cuisine of south-eastern Mexico and forms part of the repertoire of traditional cuisine recognised by UNESCO as Intangible Cultural Heritage. It is an everyday chilli in Tabasco, where it appears in salsas, broths and typical stews such as chimole, chirmole and grilled pejelagarto. In Chiapas it is used in pickles, artisanal chamoy and table salsas. Its production and gathering sustain the economy of indigenous Chontal, Chol, Zoque and Tzeltal communities of the south-east, mainly women and families who harvest it by hand during the season. SADER and CONABIO run sustainable-management programmes to prevent overexploitation of wild populations. In contemporary cooking, south-eastern chefs such as Aquiles Chavez have taken amashito to Tabascan fine dining. It remains one of the wild chillies with the strongest presence in regional markets of the Gulf and south-eastern Mexico.

Frequently asked questions

What is the difference between chile amashito, chile piquin and chile chiltepin?

All three belong to the same botanical variety (Capsicum annuum var. glabriusculum) and are small ancestral wild chillies. They are distinguished by region and shape: amashito is typical of the south-east (Tabasco, Chiapas, Veracruz), oval or oblong; piquin is associated with the north-east and centre, oval; chiltepin is typical of the north-west (Sonora, Chihuahua), spherical. Their heat and flavour are similar with regional nuances.

What does chile amashito taste like?

It brings a fresh, herbal and slightly citrusy flavour with notes of green herb and a fruity hint. Its heat is very high (30,000-50,000 Scoville units), sharp and quick, similar to piquin. Fresh it recalls tomatillo with chilli; dried it brings toasted notes. It is one of the hottest wild chillies of south-eastern Mexico and its heat fades faster than that of habanero, which is why it is considered a clean heat.

What is chile amashito used for?

It is an essential ingredient of raw Tabascan salsas with tomatillo, chimole with achiote and spices, Chiapas pickles with red onion, salpicon, artisanal chamoy and chilli powders for snacks. It is used fresh and crushed, pickled or dried and ground. In Tabasco it accompanies grilled pejelagarto, mojarra al mojo and other fish dishes. In Chiapas it is included in pickles to accompany tamales.

Where does chile amashito come from?

It is native to south-eastern Mexico and grows wild or semi-cultivated in scrubland and low forests of Tabasco, Chiapas and Veracruz. It belongs to the ancestral wild variety of Capsicum annuum, alongside piquin and chiltepin. CONABIO recognises it as a wild chilli of the south-east and SADER promotes its sustainable management. The Chontal, Chol and Zoque communities have gathered it since pre-Hispanic times.