Comapeño chiles are rare, wild chiles from Mexico that grow in the Veracruz Mountains. We found some seeds, tried them out, and immediately learned how special this chile is. Comapeño is similar to Chile Tepin on the Scoville Scale at 50,000-100,000 Scoville Units. 

It is hot, it’s citrusy, and a little acidic. It’s a beautiful color. Comapeño is a complex chile that has a lot of heat up front, but subsides as you continue to eat. While the heat subsides, the flavor continues to linger. 

Comapeño is a bit hotter than cayenne (50-100,000 vs. 30,000-50,000 scoville units) but can be subbed in when recipes call for cayenne, though we recommend using about half the amount. What’s really important here is that this isn’t some chile that’s been sitting on the shelf for years. The strong, fresh heat in the comapeño chile will keep you coming back for more.