What: fruit
How: raw, dried, roasted
Where: borders
When: summer, fall
Nutritional Value: assorted beneficial chemicals
Dangers: HOT!!!
The tiny chile pequin peppers are some of the hottest known (Scoville rating 100,000 - 400,000) and add a wonderfully fierce fire to dishes. Use them any way you would a commercial hot pepper including sauces, salsas, or to add a "bite" to assorted pickled veggies or eggs.
These plants can not handle full Texas sun and usually grow best in the partial shade of some larger plant. The peppers appear after the tiny white flower dry and drop off the plant. They are hottest when they are young and green then lose a small amount of fire when they turn red.
Closeup of chile pequin bush.
Closeup of chile pequin fruit. Note the small size of both the fruit and the leaves.
Chile pequin bushes are medium-sized, about two feet high and three feet across.
