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