Chile caribe: the hot guero of northern Mexico

What is it?

Chile caribe is a fresh guero chilli typical of northern Mexico, especially of Sonora, Sinaloa and Chihuahua. It is the largest and hottest of the guero chillies: it measures between 8 and 12 cm, has an elongated, slim shape, smooth skin and a pale yellow, light green or cream colour that turns orange-red on ripening. It belongs to the species Capsicum annuum. Its heat is moderate-high (5,000-15,000 Scoville units), above jalapeño and common chile guero. It brings a vegetal, juicy, slightly fruity flavour and a herbal hint. It is a defining ingredient of northern cooking: salsas for carne asada, pickles, marinades for machaca and grilled meats, salpicon, and rural stews of the northern Pacific. In Sonora it is an everyday chilli and is usually sold fresh in markets and supermarkets.

Origin and history

Chile caribe is a Mesoamerican chilli grown in north-western Mexico since colonial times. Its regional name may refer to its origin or to the introduction of varieties during colonial trade between the Mexican Pacific and the Caribbean. Larousse Cocina and the Encyclopaedic Dictionary of Mexican Gastronomy document chile caribe as a regional northern variety, distinct from other gueros such as caloro and 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 tied to the culinary culture of the northern border and ranch cooking, where it appears as an iconic element alongside carne asada, frijoles charros and machaca.

Characteristic ingredients

Chile caribe is a Capsicum annuum grown in north-western Mexico. Its fruits are elongated (8-12 cm), with smooth, glossy skin, pale yellow or light green when harvested young, and red-orange when fully ripe. Its flesh is fleshy and juicy, with moderate-high heat (5,000-15,000 SHU). It brings a juicy vegetal flavour, slightly fruity with a herbal hint. To use it, it is used fresh and raw (chopped in northern fresh salsas), roasted on a comal or on the grill, pickled in vinegar with onion and carrot, or blended for salsas. It is an essential ingredient of 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 common chile guero (smaller and less hot) or with carricillo (slimmer).

Cultural significance

Chile caribe is a defining ingredient of northern Mexican cooking, especially of Sonora and Sinaloa, and forms part of the repertoire of traditional cuisine recognised by UNESCO as Intangible Cultural Heritage. It accompanies carne asada - the flagship dish of the north -, machaca, frijoles charros and many rural stews. Its production is concentrated in Sonora, Sinaloa and Chihuahua, where SADER reports significant agricultural activity, part of which is exported to the United States thanks to the Mexican diaspora in the US south-west. In Sonoran and Sinaloan markets it is sold fresh and loose all year round. In contemporary cooking, northern chefs such as Guillermo Gonzalez Beristain include it in dishes that reinterpret ranch cooking. Chile caribe salsa is one of the most common fresh salsas at carne asada restaurants in the north. It is a representative chilli of the northern culinary landscape, alongside chiltepin, caribe, flour tortillas and machaca.

Frequently asked questions

What is the difference between chile caribe and common chile guero?

Both are gueros (fresh pale-skinned chillies), but caribe is larger (8-12 cm), hotter (5,000-15,000 SHU) and characteristic of north-western Mexico (Sonora, Sinaloa, Chihuahua). The common guero tends to be smaller (5-8 cm), less hot and is grown in central and western Mexico. Caribe is used more in carne asada and northern salsas; common guero in pickles and Veracruz-style fish.

What does chile caribe taste like?

It brings a juicy vegetal flavour, slightly fruity with a herbal hint and moderate-high heat (5,000-15,000 Scoville units), above jalapeño. When roasted on the comal it develops sweet caramelised notes and a mild smoky aroma. Its juicy flesh makes it ideal for fresh salsas where it brings present but not aggressive heat, perfect to accompany carne asada.

How is chile caribe used?

Its main use is fresh, roasted or raw, in salsas for carne asada. It is also prepared pickled with onion and carrot, added whole to marinades for machaca, salpicon and grilled meats, or chopped raw in northern pico de gallo. In Sonoran cantinas it is served whole and roasted as a snack with cold beer. It pairs very well with tomato, garlic, onion and beef.

Where does chile caribe come from?

It is native to north-western Mexico and is traditionally grown in Sonora, Sinaloa and Chihuahua. SADER recognises it as a regional fresh chilli and CONABIO includes it within the heritage of native Mexican chillies. It is a defining chilli of northern ranch cooking and is exported to the United States, especially to states with a strong Mexican community such as Arizona, Texas, California and New Mexico.