History of the Chile Comapeño

Native to remote mountainous areas, at the base of the Citlaltepetl or “Pico de Orizaba”, the second most prominent volcanic peak in the world, the Comapeño pepper remains one of Mexico’s hidden culinary jewels.

 

A few hours from Mexico City’s bustling metropolis lay the mountains of tropical Veracruz.

Within them, deep inside the lush “Bosque de Niebla” (Cloud Forest), lives one of Mexico’s best kept secrets “El Chile Comapeño”.

 

Finding this elusive hot pepper in its natural environment takes a good dose of tenacity and patience as you first have to travel to the highlands of central Veracruz, trek into the cloud forests, and search for tiny pepper shrubs that grow among jungle vegetation, palm trees, coffee shrubs, and macadamia nut trees.

 

Traditionally found in the wild or growing alongside coffee shrubs at altitudes of 4000ft or above, the Chile Comapeño is hand-picked and sun dried by small farmers in a tradition that spans generations

Comapeño peppers have a truly amazing combination of flavor and heat. When you fry them, they have a nutty and earthy favor with notes of coffee and popcorn! If what you are looking for is also to add some heat to your meal and stimulate your taste buds, Comapeño peppers will also do the trick without overdoing it!

But not to worry, if heat is what you are looking for, just add more and you will get what you are looking for… trust us!