Alright, nobody laugh too bad at me, I'm not a good tree/plant guy....but is this the same thing? Looked like it. Or am I gonna die if I eat any?

I've heard of chiltepin peppers before but never looked much into them. Then I saw this thread, and a few days later walked past this plant out at some family land.

I grew up on the coast near Victoria and these grew wild on the farm. I don't remember them growing in anything but full sun, but that was a helluva long time ago, so don't quite me. My brother ('80) still lives there and has about an acre of these. He picks them by the gallon and sells them. Another brother lives near there and makes a decent hot sauce with them

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Alright, nobody laugh too bad at me, I'm not a good tree/plant guy....but is this the same thing? Looked like it. Or am I gonna die if I eat any?

I've heard of chiltepin peppers before but never looked much into them. Then I saw this thread, and a few days later walked past this plant out at some family land.

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Those leaves don't look right... unless the chili plant is growing under it.

Agree, leaves don't look right.

agfan2013 said:

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Alright, nobody laugh too bad at me, I'm not a good tree/plant guy....but is this the same thing? Looked like it. Or am I gonna die if I eat any?

I've heard of chiltepin peppers before but never looked much into them. Then I saw this thread, and a few days later walked past this plant out at some family land.

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That looks like Jerusalem cherry

Proud papa's baby chiltepins


Surplus cups, plus covered roasting pan from the local grocer, dirt, seeds, H2O and two weeks time. Covered aluminum roasting pan "greenhouse" placed next to window with Southern exposure. Seeds sprinkled on top of dirt, light watering on days 1, 3 and 5. First sprout seen on day 10. Seeds of one chiltepin in each cup. Read that ~12% germinate. I see about twice that rate so far. Piece of cake.

We're still picking more than we can eat.

Update: 3 weeks about 33% germinated. I expect to get about 50% next time, by watering the soil before sprinkling the seeds on top.



Up to 50% after 3.5 weeks, the ones that got covered with dirt are popping up.

We have a few wild ones in lavaca Co
They are great to cook with

An old Mexican man taught me how to eat them with fried chicken while on lunch out in the field.
For every bite he'd take he'd pop one in his mouth.

Heard a story years ago about these peppers and one of the Kleberg's

Story went that he would take a tin of them with him to put on his food at fancy restaurants in NYC...and they only shot turkeys to eat from pastures with pequins in them.

May be a fish tale, but I like that story...