It is considered, after Mexico, an important producer of genetic variants of this species.
An Important Producer
In Mesoamerica, Guatemala is one of the producers of an important variety of chiles, being one of the foods used in its cuisine.
Guatemalan gastronomy offers delicious dishes made with beans, tomatoes, and aromatic herbs, where different types of chiles are used according to taste.
Among the most used variants are the guaque chile, a type of spicy pepper mainly cultivated in the central highlands, which has a special aroma and flavor with a moderate level of heat; it is used to prepare the traditional cherepe, a typical dish from San Andrés de Itzapa that consists of a combination of different types of meats mixed with sauce.
The Guatemalan Chile
The pasa chile is another type, dark brown in color, elongated shape, with a shiny and wrinkled surface. It is the dehydrated version of the chilaca chile and has a spicy and smoky flavor.
It is generally used to prepare salsas, moles, and meat marinades.
The chiltepe is a chile harvested in different regions of Guatemala. It is collected before ripening and undergoes a drying process.
The Cobanero chile, of Mayan origin, is very small and turns red when ripe; its level of spiciness is quite high and it can be used fresh, dried, ground, or smoked, providing great flavor to dishes.
Another variant is the Diente de perro (Dog’s Tooth) chile, named for its characteristic shape. It is very small but has a quite spicy flavor, similar to Tabasco chile. It can be consumed fresh or dried and is ideal for making salsas or the popular meat recado.
It is common to find a variety of chiles in rural areas or family gardens as they have become habitual crops used in Guatemalan kitchens.
