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| Hello everyone. I'm trying to figure out what the heck variety of chiltepin I grew this year. I just pruned them up and have them set for overwintering. If there is anyone else out there that is growing chiltepin and would be willing to post pod pics (and suggestions on what to do with them) I would be forever in your depth.
To date, I've made tepin jelly and have just been eating the hot little boogers whenever I walk by where I have them drying... |
Follow-Up Postings:
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| OK, here is a Texas Bird chile....a tepin
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| 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 |
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- Posted by chilemilio 10 (My Page) on Mon, Nov 8, 10 at 15:27
| 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! |
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| 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! |
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| In Mexico, in season, there is always a dish of both red and green tepins wherever you get your eggs for breakfast. |
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| These are my 7 foot pequins here in maryland,,,Seeds from chile pepper institute....Extremely hardy and tasty peppers..
Pequin
bailey pequin
Bailey on left and regular on right
In white vinegar for pepper extract...Very good in anything...Especially my homemade ketchup
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