OK, here is a Texas Bird chile....a tepin

i fill a bottle with those fire bombs and then add rice vinegar, put in fridge for a while and then use on sauteed veggies, soups,eggs, and what not. refill as you use....they will last for many refills.

i also like to have a container of them and pop them into the mouth whenever needed

have fun with them, wish i had some this year

I remember reading a saveur magazine on texas cuisine.. and a favored thing to do is fry them and serve ontop of some eggs... hehehe, talk about a wake you up kindof breakfast!

The issue with the chiltepin and other tepins is that they all look similar. I have seen some labeled as sonoran chiltepin, turkey peppers, etc. Most looks similar.

This has got to be one of my favorite peppers though. I so love the quick heat and flavor. This pepper also produces almost year round. If you want to cross it with another pepper I'd probably recommend crossing it with a jalepeno to give it a little more bulk and juiciness.

Good luck on next years peppers!
Danny

In Mexico, in season, there is always a dish of both red and green tepins wherever you get your eggs for breakfast.

These are my 7 foot pequins here in maryland,,,Seeds from chile pepper institute....Extremely hardy and tasty peppers..

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Pequin

bailey pequin

Bailey on left and regular on right

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In white vinegar for pepper extract...Very good in anything...Especially my homemade ketchup

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