Does anybody have any recipes for this pepper?
Thanks,
Lisa
Recipe for Chiltepin pepper
Sure what kind are you looking for? I mean pickled, powdered and mixed with other spices, jelly, candied? I need to know what you want to do before I give you ideas.
I don't know. Its for a client that bought plants from me (lives in Penn.) he wanted to know if I had recipes, I don't cook much, but I told him I would ask around. Any kind would be appreciated.
Thanks,
Lisa
I am curious too!
There used to be a store in downtown Goliad called Faye's Texas Naturals that sold products made with chile petins. The locals used to collect wild chiles and bring them in to trade for finished products. :) Unfortunately Faye died a few years ago and it looks like they are no longer in business as their website no longer works. My personal favorite was firecracker sweets, which was hot and sweet pickles. I wonder if you could adapt pickle recipes for other types of chiles to work.
The peppers grow wild here on the ranch. I pick the ripe, red peppers (The green ones shrivel up and get really hard. Then dry them for a few weeks and make a chili oil with them. The oil can them be used in any recipe that you want to add heat to substituting it for some of the cooking oil or butter that is called for in the recipe. My DH loves his over and easy eggs fried in a tsp of chili oil.
Any vegetable oil can be used except olive oil which congeals when refrigerated. I use canola oil, but any vegetable oil will do. There are 2 ways to prepare the chili oil: Heat infused and cold infused. I've tried the quick heat method only once because I detected a bitter tang to the oil. I prefer then cold method. It takes about 3 months to get the full flavor and heat out of the chiltepin, but its worth it. Refrigerated, the oil will last a year or until next years batch is ready.
I refrigerate my vegetable oil after I open the container. Because I'm diabetic, I was sent to a dietitian for a series of classes. She stressed the importance of keeping the oil tightly capped and refrigerated. Kept at room temperature, the air in the bottle will react with the oil and hydrogenate some of it canceling out the reason for getting vegetable oil in the first place. Air is also responsible for the oil going rancid.
I use 1 cup crushed dry chiltepin peppers for every quart of canola oil. I start off with a new bottle of oil and pour out the same amount of oil as the amount of crushed peppers I use. Using a funnel, I pour the crushed peppers into the bottle of oil. Cap it and shake the bottle long enough to wet the flakes which will settle to the bottom. Then I place the bottle in the refrigerator for 3 months, turning the bottle upside down a few times every so often to mix the flakes and the oil. At the end of that time, I carefully decant the oil through a fine sieve and into another clean bottle. Then it is ready to use. The oil is very hot so a word of caution. Start off with a teaspoon or less of this oil and increase to taste. If heated and used without the adding plain oil to the pan, the fumes will stop your breathing. You can reduce the amount of crushed chiltepins you use if you want milder chili oil.
This method brings out the full flavor of the chiltepin peppers without the competing flavors of vinegar or other additives.
Thank you bettydee I will pass it a long.
yeah Bettydee's recipe is more user friendly than what I would of given.
I know, but this guy said he had one for jelly but wanted others I think he would also like some that are more labor intensive : )
Just give him a Hot Sauce Recipe, A bug Spray recipe, A salsa Recipe, a Paste Recipe, Spicing up Ketchup! Has he ever had a chili plant before cause I can think of nearly 20 things right from the start for one chili whether it be Chiltepin or Prairie Fire.
Also, when you say customers does that mean you have a Nursery?
No, home based business with local pick up and internet sales. He's so proud of these peppers he wants a recipe that is geared just to them. I should have told him I'm much better with dirt then cooking. LOL
That's cool! I didn't mean to pry I just got a little excited thinking you had a successful Nursery. Glad that you do have a business though.
I don't think there is a recipe just for Chiltepins that is not also for any other varieties cause Chiltepin is just one of several thousand Chili's or Peppers that would work equally just as well. Sure you can make a jelly with just Tepins but you can make Fatali Jelly too!
I think a nice single source Hot Sauce or Chili Vinegar with Chiltepins would be a nice one to pass along to him.
Hot sauce is 1 cup of ripe Chiltepins, 16 oz distilled vinegar, 1/2 tsp sea salt, 1/4 tsp xanthan gum. This is a very basic but very tasty sauce that is great on anything or in anything! I have 61 Varieties of my brand Hot Sauce and know from experience that everybody likes a good hot sauce.
Thank you all for your ideas. I will pass them along.
Perkos-Your not prying : )
Perko, do you have any recipes for hot pickles?
Perko, do you have any recipes for hot okra?
I use them in my cornbread - adds some red to contrast with the green from the jalapeno. We like lots of hot sauces / peppers, so modified a fluffy cornbread recipe.
Swapped some of the cornmeal for masa. It is a cast-iron recipe.
Usually wait for cool / cold weather to fix, and have a Pot-O-Beans to serve with it. Pintos, mixed beans, etc. with ham & bone, or thick bacon, toss in a few chiltepin - simmered for hours.
Cut a wedge, slice it in half, place in a large bowl, and smother with the beans - repeat for each person. Serve with a good beer - yummy.
They are good in a home-made soup, too.
Dried and crushed - top a pizza, or any pasta dish.
Oh boy! Hot, spicy foods! My favorites!
I'm just lurking on this thread and scribbling fast on my note pad. I grew some Hungarian type peppers this summer. The tag faded out in the garden so I don't know what they are, but I do remember I got them from Cherrygal.com. They are hot but have a nice flavor. Small (to me that means smaller than my fist) and red. I was thinking they would look really pretty in an oil of some type of vinegar. But just using the seeds would be fine too!
Thanks, 1lisac, for posting the topic and all of the rest for posting such good replies! Now I am hungry! And I have such a cold today.....hot and spicy would go a long way to chase this cold away....
TX_gardener if you are used to pickling okra then simply add your favorite Chili to the brine solution and let it all age for a few weeks to a month. Basically if a pickling recipe calls for pimento's simply omit them and replace with a chili or varieties of chili's.
terri_emory dry some cayenne chili's remove the seeds and powder in a coffee grinder. get some small vege capsules and fill with powdered cayenne. Take 1-2 three times a day to speed away the nasty cold's!
Here are some pages specific to recipes for this pepper. Everything from ice cream to hot sauce to sausage to jelly:
http://www.fiery-foods.com/recipesearch/category/chiltepin
http://www.thatsmyhome.com/texmex/sides/chiltepin-sauce.htm
http://www.jalapenocafe.com/chiltepin.html
There are plenty more online. Just google "chiltepin recipes"
Great everybody this weekend, when homecoming is over, I'm going to put these all together and send them to Penn.
If anyone wants some dried ones for eating or seed, send me a d-mail.
I have over 1 gallons of dried ones and the plants along the fence are loaded with fresh red ones.
Just a side note, I have heard these are slow to germinate. I had no problem with germination when I used fresh seeds and a heat mat.
The wind and maybe the birds planted the ones I have.
My original "tree" lasted about 7 years. The main stem was over 2" in diameter and would put on a spread of limbs over a yard wide - 200- 500 peppers every year, and just those that dropped would come up the next year.
When that parent plant died, I had given away many children. Thought I would have to replant, but then several came up by the fence, so did not bother re-planting.
Just say "Chili Pequin" and I knew Bubba would find ya'll!