One of my favorite native Texas perennials is the chili pequin. This

native pepper makes a great addition to  any landscape. The fruit

starts out a beautiful green color, and ripens to a brilliant orange-red

or scarlet.

 

As an ornamental, chili pequins  can be grown in sun or shade. The

more sun they get, the more water they will need. These chili plants

will provide flower color and fruit color throughout spring, summer

and fall.

 I found a cluster  of  them once in the Flatonia area that were about

six feet tall. The seeds from this plant are populating the flower beds

all over the nursery right now!

 

Pequins also are a perennial, returning after the winter. Seed germinates

readily and your pequin crop will scatter everywhere. This might be

good… as they can sell for up to $50 a pound.

 

On the culinary side, they are considered a spicy pepper with intense

but transitory heat.

 

In Mexico, the fiery intensity of the pequin is called arrebatado which

means rapid or violent. The heat is great but it diminishes quickly.

 

6 chili pequins
2-16oz. cans crushed tomatoes
1 white or yellow onion
¼ cup vinegar
¼ teaspoon of sugar

Toast the chili pequins in the oven for 30 seconds. Cool the peppers and

coarsely crush. Dice the onions. In a large bowl, add the crushed peppers

to the onions, tomatoes, vinegar, salt and sugar and mix thoroughly. Let

stand in the fridge for a day or two.

                      Happy cooking / gardening everyone!