The wild chiltepin hot sauce you put on everything.

Wild chiltepin (Capsicum annuum var. glabriusculum) is the wild ancestor of the cultivated chiles of its species, like the jalapeño. It grows wild in the mountains of northwestern Mexico, especially Sonora, where the arid climate gives it a unique flavor and spiciness. It is one of the most expensive chiles in Mexican cuisine due to hand-harvesting and limited supply - hence the nickname "red gold of Sonora".

Most "chiltepin" hot sauces use cheaper peppers (like árbol or guajillo) as the base and add chiltepin powder for branding. La Yaquiyori is single-varietal: the only chile in the recipe is wild chiltepin from Sonora. No extracts, no blends. Hand-harvested and bottled in glass.

Medium-high spiciness. The wild chiltepin it is made from typically measures 50,000-100,000 Scoville Heat Units (SHU) and varies by batch. The spiciness is sharp but short-lived, so the fruity, citrus and lightly smoky notes come through without burning your palate.

Unopened, keep it somewhere cool and dark so the red stays deep. Once you open it, put it in the fridge: there are no harsh preservatives in the bottle, so the cold is what keeps the citrus notes fresh. You will also notice the chile settling at the bottom over time - that is normal. Shake before using; settling is what a sauce without chemical stabilisers does. Light can fade the natural pigments (carotenoids) too; a lighter colour is not a sign of spoilage.

Yes - we ship to the United States as a direct order. Delivery takes 5 to 9 business days and the shipping cost is quoted case by case. Message us on WhatsApp and we will coordinate your order. For now the United States is the only international destination we support.

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