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Old 10-20-2019, 03:41 PM   #1
txhunter-1
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Default Chili Pequin Smoked Seasoning

Pulled out a couple quart and gallon bags of chili pequins I been picking. Got the pits running. Decided to make a batch of seasoning. Simple process, smoke slow, let dry out, grind and put em in a shaker. Use in any application. WARNING they are **** hot, but they are good. Will update with final product in a couple days.
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Old 10-20-2019, 04:33 PM   #2
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Pix
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Old 10-20-2019, 04:50 PM   #3
Pedernal
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No pics are appearing... I dry and grind as well... Have considered smoking but had not tried it yet... Let us know how it turns out.

Last edited by Pedernal; 10-20-2019 at 05:28 PM.
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Old 10-20-2019, 05:27 PM   #4
mikeyb_23
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I ate a chili pequin ONCE!! Straight off the bush, mouth was on fire and numb for away least an hour.
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Old 10-20-2019, 05:28 PM   #5
yotethumper
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I've been doing this for a couple years, it is fantastic.
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Old 10-21-2019, 08:47 AM   #6
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Old 10-21-2019, 08:59 AM   #7
Pedernal
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Thanks for posting... I was courious if you dried them first, then the smoke. I generally don't pick them off until they turn red. Do you know off any difference in taste or heat level picking them green versus red??
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Old 10-21-2019, 09:01 AM   #8
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Love them little suckers!
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Old 10-21-2019, 09:11 AM   #9
HoustonHunter94
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Default Chili Pequin Smoked Seasoning

Love those things but my little plant didnít produce much this year. Love drying and grinding them. Goes great on pizza in place of crushed red pepper.


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Last edited by HoustonHunter94; 10-21-2019 at 09:34 AM.
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Old 10-21-2019, 09:40 AM   #10
txhunter-1
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Green is hotter then red. I pick bags and freeze them, until I get a large supply. I also smoke em fresh, allow the smoke to do the drying process. I will pick some red for some sweeter heat, but generally stay with the green (which is the bulk). I leave the reds on the vine, as they get the attention from local birds. The birds will naturally transplant, this is how I got 5 plants growing. I will also spray with water, then sprinkle with a little sea salt and garlic to enhance the flavor as it will dry as well.
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Old 10-21-2019, 10:50 AM   #11
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I have a bunch of Carolina Reapers, some Scorpion peppers and a few ghost peppers in bags. Some have been dehydrated and some are in the freezer, I have been looking for recipes to make something palatable out of them. They are way too hot to just use straight. Probably would make good salsa or something, use about 1/10 the amount of other peppers. I need to get some pequin plants next spring, I like those.
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Old 10-21-2019, 11:26 AM   #12
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Quote:
Originally Posted by mikeyb_23 View Post
I ate a chili pequin ONCE!! Straight off the bush, mouth was on fire and numb for away least an hour.
Ha! I did this yesterday of a small plant of purple piquins I have in the back yard. Lit me up! Curiosity satisfied.
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Old 10-21-2019, 11:54 AM   #13
Pedernal
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Quote:
Originally Posted by txhunter-1 View Post
Green is hotter then red. I pick bags and freeze them, until I get a large supply. I also smoke em fresh, allow the smoke to do the drying process. I will pick some red for some sweeter heat, but generally stay with the green (which is the bulk). I leave the reds on the vine, as they get the attention from local birds. The birds will naturally transplant, this is how I got 5 plants growing. I will also spray with water, then sprinkle with a little sea salt and garlic to enhance the flavor as it will dry as well.
Have you ever tried transplanting one? I have a small one I would like to move as its not in a good spot... I don't want to kill it.
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Old 10-21-2019, 01:46 PM   #14
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They thrive in heat. I transplanted and put one in a large planter and moved to the west side, solid sun. Remember to put some mulch around the base during winter. It will be ok. Mine produced late this year. But are now putting the chili’s out. Since it is late, I would transplant next March. Your call. Good to have native peppers at the back door.
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Old 10-23-2019, 01:03 PM   #15
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Old 10-23-2019, 01:05 PM   #16
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Filled up 16 oz pepper shaker. Hot stuff!
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Old 10-23-2019, 01:09 PM   #17
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What are you using to grind them? A molcajete?
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Old 10-23-2019, 01:24 PM   #18
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Small blender with pulse. It has longer blades than a traditional blender. Took about 2 minutes. Do it outside and don’t inhale the powder. Last batch I did inside and wife started yelling and daughter got a hit of powder and started crying. I do it outside now!
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Old 10-23-2019, 01:30 PM   #19
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I mis-read the caption and clicked on this thinking some smart-alek had posted a penguin recipe. I heard it tastes like spotted owl, but fishier.
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Old 10-24-2019, 12:19 PM   #20
AlwaysGigEm
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Quote:
Originally Posted by txhunter-1 View Post
Small blender with pulse. It has longer blades than a traditional blender. Took about 2 minutes. Do it outside and donít inhale the powder. Last batch I did inside and wife started yelling and daughter got a hit of powder and started crying. I do it outside now!
LOL. Thanks!
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Old 10-24-2019, 02:01 PM   #21
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Thanks for posting, I’ve been deciding what to do with mine. I have 2 plants in my south flower bed, they are 3 years old and producing great. I only pick the red ones since I can’t get the green ones to come off without the stems. For those worried about transplanting, they seem to be super easy to do, I have lots of volunteers in the spring that I use. I’ll report back on how mine turned out.
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Old 10-24-2019, 02:13 PM   #22
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Good deal. Pull the green with the stems. It stimulates their growth. If you take the green peppers and roll then upwards they will pull off without the stem. But, it doesn’t matter if they do. After your done try em in a pot of beans or chili. Also good to put in a batch of pickled eggs. Good hot Smokey flavor on anything. Good luck.
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Old 10-24-2019, 02:44 PM   #23
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Quote:
Originally Posted by txpitdog View Post
Ha! I did this yesterday of a small plant of purple piquins I have in the back yard. Lit me up! Curiosity satisfied.

I have the purple chili pequin plants as well...those bastiges are hot but they are my favorite. I have ghost pepper, habanero, jalapeno, serrano, and the chili pequin'sÖ.
Love my peppers but the pequins and serrano's are my favorite
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Old 10-24-2019, 03:50 PM   #24
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I use dry ones on my ceviche....
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