Costa Rica

Costa Rica’s tropical climate makes it ideal for growing hot peppers, which thrive as near-perennial plants in many regions of the country. Local farmers and home gardeners cultivate jalapeños, cayennes, tabascos, and sweet peppers, while small specialty projects and farms have introduced hundreds of additional varieties for fresh use and value-added products.

In Costa Rican cuisine, hot peppers play a subtle but important role, most famously in chilera, a vinegar-based table condiment packed with chiles, onions, garlic, and mixed vegetables found in homes and casual eateries.

Peppers also contribute ornamental color to gardens and patios, reflecting how aesthetics and flavor intersect in everyday life. As interest in diverse chile types grows globally, Costa Rica’s mix of traditional varieties, experimental farms, and year-round growing conditions positions the country as a small but vibrant contributor to the hot pepper world.