Chile Simojovel: the chiltepin of Chiapas

What is it?

Chile Simojovel is one of the hottest and most representative wild chillies of the state of Chiapas. It is very small (5-10 mm), rounded or oval, bright green when young and intense red when ripe. It belongs to the species Capsicum annuum variety glabriusculum, the same as Sonoran chiltepin and piquin, making it another regional wild form of the ancestral chilli. It grows wild or semi-cultivated in municipalities such as Simojovel de Allende, Huitiupan, Pueblo Nuevo Solistahuacan and other areas of the Sierra Norte and Selva Norte of Chiapas. Its heat is extreme (40,000-100,000 Scoville units). It brings a herbal, slightly fruity and very aromatic flavour. It is used in Chiapas salsas, the artisanal chamoy of Simojovel (famous nationwide), pickles, chilli powders and as a seasoning on fruit, seafood and antojitos.

Origin and history

Chile Simojovel takes its name from the Chiapas municipality of Simojovel de Allende, in the Sierra Norte of the state, considered the regional capital of its artisanal production. As a variety of Capsicum annuum glabriusculum, it is one of the oldest wild chillies of the American continent, present in Mesoamerica since pre-Hispanic times. The Tzotzil, Tzeltal and Chol peoples have gathered it for centuries. Larousse Cocina and Ricardo Munoz Zurita's Encyclopaedic Dictionary of Mexican Gastronomy identify it as a regional wild chilli with its own identity, part of the repertoire of Mexican wild chillies. CONABIO recognises it as a regional variety of the wild forms of Capsicum annuum, with important genetic value. SADER includes it among the wild chillies of the south-east with potential for sustainable management. Simojovel is famous nationally for its production of artisanal chamoy with this chilli, as well as for its significant amber production.

Characteristic ingredients

Chile Simojovel belongs to Capsicum annuum variety glabriusculum and shares botanical traits with chiltepin and piquin. It is a perennial shrub with tiny fruits (5-10 mm), green to intense red on ripening, rounded or oval. It grows wild or semi-cultivated in the Sierra Norte and Selva Norte of Chiapas, at medium altitude, under the partial shade of larger trees. The seeds are dispersed mainly by birds. Its heat is extreme (40,000-100,000 SHU), among the highest among wild Capsicum annuum chillies, comparable to Sonoran chiltepin. It brings a herbal, slightly fruity and very aromatic flavour with notes of green herb. It is used fresh and crushed in salsas, pickled in vinegar with onion, or dried and ground as chilli powder. It is a key ingredient of the artisanal chamoy of Simojovel, a sweet-spicy paste with tamarind, mango and spices sold in jars and used to spice up fruit. It is also added to Chiapas salsas to accompany tamales, chimol and meats.

Cultural significance

Chile Simojovel is a defining ingredient of Chiapas cooking and forms part of the repertoire of traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. The artisanal chamoy of Simojovel is a product recognised nationally, exported to other states of the country and the origin of the industrial chamoy now sold worldwide. Its artisanal production sustains the economy of small indigenous Tzotzil, Tzeltal and Chol producers of the Sierra Norte of Chiapas, alongside amber and organic coffee production. SADER, CONABIO and local organisations run sustainable-management programmes to prevent overexploitation. In the markets of San Cristobal de las Casas and Tuxtla Gutierrez it is sold loose as a premium regional product. In contemporary cooking, Chiapas chefs such as Marta Zepeda and Diego Hernandez Baquedano are reviving it for dishes that reclaim Mexican wild chillies. It is a chilli representative of the Chiapas culinary and economic landscape.

Frequently asked questions

What is the difference between chile Simojovel and chile chiltepin?

Both are the same botanical variety (Capsicum annuum var. glabriusculum), ancestral wild chillies. Chiltepin is grown in north-western Mexico (Sonora, Chihuahua) and is spherical. Simojovel is the Chiapas variety that grows in the Sierra Norte of Chiapas, similar but with its own regional aromatic profile. Simojovel is usually associated with the famous artisanal chamoy of the municipality of the same name.

What does chile Simojovel taste like?

It brings a herbal, slightly fruity and very aromatic flavour with notes of green herb and a citrusy hint when fresh. Its heat is extreme (40,000-100,000 Scoville units), among the highest among wild Capsicum annuum chillies. The heat is quick and persistent, and brings heat without overshadowing other flavours when used in small amounts. As a powder it develops toasted woodsmoke notes.

What is chile Simojovel used for?

Its most famous use is the artisanal chamoy of Simojovel, a sweet-spicy paste with tamarind, mango and spices used to spice up fresh fruit. It is also added to raw Chiapas salsas with tomato, pickles with red onion and carrot, chilli powders for fruit and micheladas, and as a table seasoning for tamales and grilled meats.

Where does chile Simojovel come from?

It is native and endemic to the Sierra Norte and Selva Norte of Chiapas, especially to the municipality of Simojovel de Allende from which it takes its name. The Tzotzil, Tzeltal and Chol indigenous communities have gathered it since pre-Hispanic times. CONABIO recognises it as a regional variety of Mexican wild chilli and SADER promotes its sustainable management. It is a defining product of the Chiapas economy, alongside amber and organic coffee.