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What type of chile is this?

2,404 Views | 18 Replies | Last: 4 yr ago by Martin Cash
Reel Aggies
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4:38p, 11/27/20
AG
Transplanted from a lady who said seeds came from
Mexico. I have no idea whether that is true or not, but curious what varietal it may be ....


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ThunderCougarFalconBird
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4:45p, 11/27/20
AG
Santiago? Valparaiso? Patagonia?
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La Fours
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4:48p, 11/27/20
AG
Looks like a chile pequin plant. Pop a red one off and eat it. Report back with how hot it is.
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Reel Aggies
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4:53p, 11/27/20
AG
I always thought pequins were round. These are cone shaped. I'm letting some mature before digging in. Had them growing up in S TX but don't see many here in the Hill Country.
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La Fours
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In reply to Reel Aggies • 4:57p, 11/27/20
AG
Yeah, now that you mention it, I think you're right about pequins being more round.
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Al Bula
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In reply to Reel Aggies • 5:12p, 11/27/20
AG
Reel Aggies said:
I always thought pequins were round. These are cone shaped. I'm letting some mature before digging in. Had them growing up in S TX but don't see many here in the Hill Country.
they are round for sure. My Dad and grandfather called them "Chile petines" or "bird's eye peppers" as seen below.

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Motot
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5:14p, 11/27/20
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I bought a so called "chile pequin" at heb a few years back. It finally grew peppers like you show. They taste like pequins should, look a bit different
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EFE
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5:38p, 11/27/20
AG
The field hands in the valley call that Chile de Arbol
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Brush Country Ag
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5:46p, 11/27/20
AG
As a side note, I believe Cholula is the only commercially produced hot sauce made with Chile pequins.

Those peppers look like ones we used to call ornamental peppers. Hot as hell, though.
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wingshoot93
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5:49p, 11/27/20
AG
I'd go with chile pequn, chile del rbol, chile del monte. All the same thing. Family from South Texas, so grew up around those. Around 5 yo, I tricked a cousin into eating one. Still remember that whoopin.
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Ernest Tucker
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5:56p, 11/27/20
AG
Y'all are really making me miss Thanksgivings from my childhood. Grandma had many Chile piquine plants and the peppers went perfect with a mouthful of turkey and stuffing.
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SunrayAg
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5:58p, 11/27/20
AG
Merciless pepper of Cuetzelxacatenango, grown deep in the jungle primeval by inmates of a Guatemalan insane asylum.
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Reel Aggies
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6:23p, 11/27/20
AG
Was wondering if was an ornamental, but the ones I've seen have multiple colored peppers. Still looking for one with the round peppers. Tried growing them from seed and nada.
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EFE
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In reply to Reel Aggies • 6:53p, 11/27/20
AG
Works best when passed through a birds ass
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Tx95Ag
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7:05p, 11/27/20
AG
I've had both that and the round one and always called them both pequin. In fact I have some growing in the yard right now.
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fishag04
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In reply to Al Bula • 7:35p, 11/27/20
AG
I thought the round ones where chiltepins and the slightly elongated one where chile pequin.
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Reel Aggies
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8:40a, 11/28/20
AG
Well to report back on taste, I picked 2, put them in my mortar and ground them up fine. I added a splash of white vinegar, salt and at tiny sliver of raw garlic and continued to pulverize until it made a nice consistency salsa. Spooned some over a couple fried eggs. Just the right amount of heat.
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killbutchereat
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In reply to Brush Country Ag • 9:15a, 11/28/20
Brush Country Ag said:
As a side note, I believe Cholula is the only commercially produced hot sauce made with Chile pequins.
You can find this one at some Mexican Groceries and it's spectacular. They have habanero and jalapeno sauces that are good too. El Tiempo Market on Washington is the most reliable place to find it in Houston that I've found.

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Doc Hayworth
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In reply to EFE • 3:57p, 11/28/20
EFE said:
Works best when passed through a birds ass

That's the only way I've been able to grow any around my home.
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Martin Cash
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4:08p, 11/28/20
AG
Looks like Tabasco peppers to me.
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