Part of the Mexican cuisine and food is based on flavors and itching, there are a variety of commercial chilies in Mexico, but there are also chiles that are seasonal and are harvested since they grew wild.
These chilies are as spicy as some of the best known, either the habanero, known as chilpitin in its variants, these chiles are capable of causing burns when they bite. The hiccups and sucking are quite strong, apart from the fact that they can remind consumers of the effects of gastritis, by the burning that goes through eating it.
In this case, in my garden I am cultivating a species that is not very well known and quite spicy
I hope you enjoy your meal with a rich molcajete sauce.