I have a plethora of these.

Besides drying them or putting them in vinegar, what else can you do with them.

I use them in picante sauce

Did you mean other than straight vinegar? I pickled a batch with 1/3 chili pequins and 2/3 garlic. Good stuff.

Dry them and grind them up. Sprinkle on all food.

We used to have them everywhere when I was a kid. My grandfather used them in salsa. Seems like I didn't see many for along time and then they just started popping up everywhere again.

Anyone ever use them in chili?

Make jelly, its heaven on a biscuit in the morning.

My two favorite uses for them (dried and crumbled):

A) Chili
B) Cornbread dressing

My FIL uses them in dressing. It's amazing.

One of my toddlers ate one a few weeks ago, used her finders to dig it out of her mouth, and then rubbed her eyes


DONT DO THAT

powerbelly51 said:

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Dry them and grind them up. Sprinkle on all food.

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Still have a big bottle of them. A little goes a long way.

EagleFordEarl said:

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Make jelly, its heaven on a biscuit in the morning.

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Recipe?

Mowdy Ag said:

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My two favorite uses for them (dried and crumbled):

A) Chili
B) Cornbread dressing

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Recipe?

AgsMnn said:

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EagleFordEarl said:

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Make jelly, its heaven on a biscuit in the morning.

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Recipe?

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We get ours from a lady in Pearsall. I think all she does is make a simple jelly and mix dried flakes right before you pour it in the jars. Because the jelly is clear, with piquin flakes. That's it. And a fresh biscuit with butter and that jelly is the right way to start your morning.

Mix with aguacate & salt. So good. Cut the chiles up real small, or better, grind 'em. Hot peppers, but better flavor than japs or serranos.

An old Mexican man taught me how to eat them with fried chicken. Chili per bite.

They're great in almost everything. I love throwing them in omelettes with chopped veggies and such.

AgsMnn said:

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Mowdy Ag said:

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My two favorite uses for them (dried and crumbled):

A) Chili
B) Cornbread dressing

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Recipe?

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Chili:
Fix yourself a bowl of your favorite homemade chili. Crumble in some dried peppers. Stir. I like mine with Premium crackers.

Cornbread dressing:
- Two bags of Martha White yellow cornbread mix (NOT the sweet kind)
- One diced yellow onion
- 2 to 3 bunches of chopped green onions
- 4 ribs of celery (diced)

Mix ingredients and follow cornbread package directions. Once cooked, mix:
- the cornbread mixture
- 4 slices of toasted white bread
- 3 baked biscuits (leftovers are fine)
- 4 eggs (5 works too)
- chicken broth (add until the mixture is "soupy" - 1.5 to 2 boxes)
- salt to taste
- pepper to taste
- poultry seasoning (liberally)
- chili pequins ("petines" for us gringo South Texans) - 15 to 20 crumbled in a 9x13 pan if you like it fairly spicy.

Stir mixture, cover with foil, bake at 350 degrees until it "sets" (think soufle' texture). Remove foil for a few mintues until remaining liquid cooks off and top browns slightly.

Enjoy

I've got several bushes at the house and I use them in almost everything I cook.
Dry them as suggested and use them crumbled up on everything.
I've also made the jelly ( checkout recipes on the net) and, as mentioned, it's fabulous!

I have one good mature plant and another growing near. I vinegar them and eat with protein, love the heat. Haven't dried and ground, need to do that next. My plant isn't prolific yet, next year will be awesome.

I need some plants. I don't have any at the new home.

Jobu you can grow them from seeds.
Depending on how far North you live, you may need to bring them in during the winter though.

We always used to grind them and use them to season deer sausage instead of traditional red pepper.

jobu93 said:

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I need some plants. I don't have any at the new home.

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I have them growing wild all over my place. You can have all you want.

One of my favorite ways is to pick them green, Put in a bottle or jar and put in the refrigerator, when they are cold and you are eating chicken or beef just pop one in your mouth with a bite of meat and enjoy.