- Joined
- Dec 20, 2012
- Messages
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I use tepins, a native pepper from the southwest and Mexico, for my home-made picante sauce. When I make my "mild" batch that the rest of the family can tolerate, I only use about 1/2 ounce to 3/4 ounce of chopped up tepins for a 2.5 gallon batch. The first batch of the year each year is an experiment in fire as the peppers "heatness" will vary depending on the climatic conditions that year. Tepins will vary from 25,000 to 100,000 SHU (Scoville Heat Units). About the size of a pencil eraser.
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There's another pepper down here that is frequently confused with the tepin - the chili pequin. The pequin is similar but long, rather than round. Probably about 2.5 to 3 times the size of a tepin and about 1/2 as hot.
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Zzzz, good to a friendly face bidding on my Bk9.
Maybe if you win the sucker, I can track it down and buy it back in the future