These peppers grow outside the restaurant I work, I’ve asked the Chef, but he is VERY Italian, and that is being a bit of a road block. Each one is less than an inch long, and they are spicier than a jalapeno, location is north-central Texas.
by PureGryphon
3 Comments
One of my favorites, chile pequin (Capsicum annuum var. glabriusculum). They’re native to Texas, Mexico, and Central America, and pack a good amount of heat. I personally love to make my homemade salsa roja with these instead of jalapeños; Sure, it’s hotter, but it also has a sharper, brighter flavor. Also great for drying and grinding into powder, makes a great component for dry rub on my smoked wings.
Are they the same as Tabasco peppers?
Look like Super Chili to me. It’s an ornamental pepper, packs a good amount of heat, with not a ton of flavors.