Tiny brilliantly red chile peppers ,Chile Pequin Peppers,Capsicum annuum | GARDEN & OUTDOOR

Tiny brilliantly red chile peppers ,Chile Pequin Peppers,Capsicum annuum

$ 2.57
SKU P16594S

180 to 200 days from setting out transplants. Though this pepper is entirely edible, its well-branched little bushy plant is so attractive and heavy-yielding that many folks grow it as an ornamental and let the birds have the tiny, incredibly hot peppers (they don't taste the heat, and abolutely love these little round fruits!). But if you're ambitious, consider putting just a silver or a pinch, if dried, into a dish one night. You will definitely know it's there!

'Tepin' sets 1/4- to 1/2-inch diameter peppers that gradually mature from green to red. If you want to harvest them all, go ahead and pick them green, or the birds may beat you to the lion's share! Many experts believe that this is the original native American wild chile from which all others descend, and given the vigor of this plant, it certainly seems likely. The species is known by many common names, including Bird Pepper, pequin or piquin, and (our favorite!) chile mosquito.

'Tepin' peppers measure between 50,000 and 100,000 on the Scoville heat index, which is essentially off-the-charts hot. (Jalapeno is only about 5,000 Scovilles, by comparison.) The heat is interesting, though -- the first bite is unbelievably spicy for a few minutes, then recedes a bit -- setting it apart from the super-hot peppers such as Habanero.

Compact enough for containers, and an excellent addition to the Rose or vegetable garden (it keeps many pests away from tender plants), 'Tepin' is just too fascinating not to try! 

Pickled pequin peppers (Chile pequin en escabeche)


Throughout the years, there has always seemed to be a pequin pepper bush around my house.  It’s never from my doing though,  I’m pretty sure they’ve always sprouted up from bird droppings.  They always pop up by a fence, under a tree,  or under a roof ledge.  These tiny peppers pack a punch and are among the hottest you’ll ever try.  I love its distinct piquant flavor and heat it releases when I bite on one.  Crushed dried pequins can also flavor and spice up foods.


It’s hard to imagine a life without peppers of some kind.


A splash of the vinegar makes a great flavor enhancer for many dishes like tacos,  cooked greens or cabbage, and salads.  I think the small bit of sugar adds a subtle dimension to the flavor and balances out the vinegar to a degree.


1/2 cup chile pequin

a small ring of red onion cut into 3 or 4 pieces

3 to 4 thinly sliced petit carrots (or use about an equal amount of French or regular size carrots)

1 small clove of garlic

a couple of pinches of dried oregano

1/2 small bay leaf

1/2 cup white distilled vinegar

2 teaspoons sugar

1/4 teaspoon Kosher salt


I thoroughly wash a pint size Kerr jar for this recipe.   If you feel safer sterilizing the jar by all means do so.  I am no canning or pickling expert,  however I do regularly make refrigerator pickles at work that are safely stored chilled for several weeks.

Wash your peppers very well.  Place them in your clean pickling jar along with the red onion,  carrot,  garlic,  oregano and 1/2 bay leaf.

Put the vinegar,  salt  and sugar in a small saucepan.  Bring to a boil and stir to dissolve the sugar and salt.  Pour the vinegar solution into your jar and let cool.  Store the peppers in your refrigerator

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