Caribe chilli: what it is, heat, uses and substitutes

What is it?

The caribe chilli is a fresh güero chilli typical of northern Mexico, especially Sonora, Sinaloa and Chihuahua. It is the largest and spiciest variety of güero chilli: it measures between 8 and 12 cm, has an elongated, slender shape, smooth skin and a pale yellow, pale green or cream colour that turns to orange-red when ripe. It belongs to the species Capsicum annuum. Its heat is moderate-high (5,000-15,000 Scoville units), above the jalapeño and the common güero chilli. It contributes a vegetal, juicy, slightly fruity flavour and a herbal hint. It is an identity-bearing ingredient of northern cuisine: salsas for carne asada, pickles, marinades for machaca and grilled meats, salpicón, and rural dishes of the northern Pacific. In Sonora it is an everyday chilli and is usually sold fresh in markets and supermarkets.

Origin and history

The caribe chilli is a Mesoamerican chilli grown in north-west Mexico since colonial times. Its regional name may allude to its origin or to the introduction of varieties during colonial trade between the Mexican Pacific and the Caribbean. Larousse Cocina and the Diccionario Enciclopédico de la Gastronomía Mexicana document the caribe chilli as a regional variety of the north, distinct from other güero chillies such as the caloro and the carricillo, mainly because of its larger size and heat. SADER recognises it as a regional fresh chilli with production concentrated in Sonora, Sinaloa and Chihuahua. CONABIO includes it within the heritage of native Mexican chillies. Its consumption is linked to the culinary culture of the northern border and the ranch cuisine, where it appears as an iconic element alongside carne asada, frijoles charros and machaca.

Characteristic ingredients

The caribe chilli is a Capsicum annuum grown in north-west Mexico. Its fruits are elongated (8-12 cm), with smooth, shiny skin, pale yellow or pale green when harvested young, and red-orange when fully ripe. Its pulp is fleshy and juicy, with a moderate-high heat (5,000-15,000 SHU). It contributes a juicy vegetal flavour, slightly fruity and a herbal hint. To use it, it is used fresh and raw (chopped in fresh northern salsas), roasted on the comal or over the grill, pickled in vinegar with onion and carrot, or blended for salsas. It is an essential ingredient of the northern salsa with tomato, garlic, salt and roasted caribe, which accompanies traditional carne asada. It is sold fresh all year round in northern markets and in some supermarkets. It pairs very well with tomato, lime, coriander, garlic and beef. It should not be confused with the common güero chilli (smaller and less spicy) or with the carricillo (narrower).

Cultural significance

The caribe chilli is an identity-bearing ingredient of northern Mexican cuisine, especially Sonora and Sinaloa, and forms part of the repertoire of traditional cuisine recognised by UNESCO as Intangible Cultural Heritage. It accompanies carne asada -the emblematic dish of the north-, machaca, frijoles charros and many rural dishes. Its production is concentrated in Sonora, Sinaloa and Chihuahua, where SADER reports significant agricultural activity, part of which is exported to the United States due to the Mexican diaspora in the American south-west. In the markets of Sonora and Sinaloa it is sold fresh and loose all year round. In contemporary cooking, northern chefs such as Guillermo González Beristáin incorporate it in offerings that reinterpret ranch cuisine. Caribe chilli salsa is one of the most common fresh salsas in northern carne asada restaurants. It is a chilli representative of the northern culinary landscape alongside the chiltepin, flour tortillas and machaca.

Frequently asked questions