There are several native edible plants that grow wild in central
The most common uses are in salsa, soups, vinegars, beans, and pickled. They are used mainly for a liquid hot pepper. The green peppers are usually pickled in vinegar and the red ones are usually dried and crumbled for use as a seasoning.
The Pequín is the smallest of all chilies and is only about a third of an inch long and wide. Do not let its small size mislead you. They are extremely hot and have a Scoville Heat Unit rating of anywhere from 30,000 to 60,000 heat units. They also have a very complex and nutty flavor which may account for their popularity with birds. Just two of these small peppers smashed in a bowl of beans will get the party started!
There was a time when every South Texan had a bottle of chile pequins in vinegar sitting on the dinner table. The usual custom was to add vinegar as you used the pepper sauce. Later, when a new crop of chile pequins were available, you got rid of the old chiles and made a fresh batch.
Ingredients: (depending upon the size of your sauce bottle)
1/2 cup chile pequins
1/2 cup white vinegar
Clean a previously used pepper sauce bottle with boiling water. Pack the chilies tightly in the bottle. Make sure they have been thoroughly rinsed and cleaned.
The next step is to heat some vinegar in a small pan over low heat until it just begins to steam. Pour your hot vinegar over the chiles to the top of the jar.
Allow the mixture to sit until cooled and wait for at least a day before using your sauce. The bottle can be refilled with vinegar several times.
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