Guatemala has very creative names for their chilies. For instance, diente de perro, dog’s tooth, and diente de caballo, horse’s tooth, come to mind. The chilies in the picture above I believe are diente de perro, although I have heard some people call it chile de huerta, orchard’s chili. These chilies grow in our garden/orchard and are among the hottest I have ever tried.
What other Guatemalan chili names do you know? Also, do you know what make Guatemalans so hot?
© 2010 – 2020, Rudy Giron. All rights reserved.
Well, I don’t know all the names, but my contribution is this very interesting article (in Spanish) about Guatemalan Chiles… Poderosos y ancestrales chiles chapines Thank you Rudy!!!!!!!!
I don’ tknow any names for chillies other than chillies. These look like they will be very hot- small round yellow.
The only ones I know of are “chiltepes”. I’m not sure if I’m spelling the word correctly, but that’s what my grandpa called them — and they were HOT! Those chillies were tiny but potent.
He would put some in a tortilla, sprinkle some salt on them, and down the hatch they went. I have no clue how he did it. He would also throw them in some burning-hot “caldos”.
My dad was a big fan of “Chile Cobanero” (Chilli from Coban). Nobody else in my home would dare to eat Chile Cobanero.
Tens um espaço muito bonito e muito bem ilustrado.
Aqui em casa, temos no quintal a pimenta de cheiro, que por sinal, é muito saborosa, tanto crua, como servindo para temperar carnes, frangos, molhos, etc.
Belo post. Adorei!
Abraços,
Furtado.
I would say what makes Guatemaltecas so hot are the beautiful smiles, the long black ponytails, las curvas, the sparkle in the eyes….
Wait, did I read the question incorrectly…?
🙂