Pequin - A very tiny chile that packs some big heat. This native plant grows wild in the Southwest U.S. and Mexico. It is affectionately known as bird pepper because birds eat the pepper and disperse the seeds. The birds cannot feel the heat. It's also known as turkey pepper, chilipiquin, and even cayenne in some places.
There was a time when every South Texan had a bottle of chile pequins in vinegar on the dinner table. The usual custom is to add vinegar as you go. To make the hot pequin vinegar; fill a bottle with fresh red whole chile pequins. Pour boiling white vinegar to the top. Allow to cool and wait one day to use.
The hardy plants can grow to 4' tall and are loaded with 3/4" x 1/2" oval peppers growing upright. When mature the green chiles will turn bright red and have a very complex nutty flavor. It bears fruit for most of the year and survives mild winter temperatures.
Capsicum annuum (100 days)
Heat Level: Super Hot. Scoville Heat Units 100,000
~ Packet contains 10 seeds.
There was a time when every South Texan had a bottle of chile pequins in vinegar on the dinner table. The usual custom is to add vinegar as you go. To make the hot pequin vinegar; fill a bottle with fresh red whole chile pequins. Pour boiling white vinegar to the top. Allow to cool and wait one day to use.
The hardy plants can grow to 4' tall and are loaded with 3/4" x 1/2" oval peppers growing upright. When mature the green chiles will turn bright red and have a very complex nutty flavor. It bears fruit for most of the year and survives mild winter temperatures.
Capsicum annuum (100 days)
Heat Level: Super Hot. Scoville Heat Units 100,000
~ Packet contains 10 seeds.
