How To make Chilipetin Sauce
1 c Green chili pequin peppers
-(ROAST 'EM!) 1 md Onion
1 Clove garlic
1 Green tomato (or tomatillo,
-but use a couple or so if -using these) 1 ts Flour
1 c Vinegar
2 tb Sugar
1 ts Salt
Grind fine or chop the peppers, onion, garlic and tomato. Add the flour Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly. Seal while hot in sterilized jars. The sauce will be thin, but will thicken with age. (like most of us!) Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw. Makes 1 pint. ENJOY!
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More info at dirtdoctor.com
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Growing Chile Piquin Peppers
Anyone can grow Chile Piquin Peppers by getting some dried seeds and sowing them into organic potting soil and putting a Ziploc Baggy over them and placing in a shady place. Spring and Summer time of course . You can order the seeds online or fed them at a super market or Mexican store in the spice section. Give it a try. It only takes about 4 days to germinate...... Good Luck!!!
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Capsicum annuum var. glabriusculum is a variety of Capsicum annuum that is native to southern North America and northern South America. Common names include chiltepín, Indian pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds.
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A chili pepper that grows wild in the south, the chiltepin is a strong and useful spice to find along the trail. For those of you Schadenfreude, I do end up eating one at the end...
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