Native Chilis

by CMG Kathleen S.

Many people will remember the movie “Some Like It Hot” starring Marilyn Monroe, Tony Curtis and Jack Lemmon. A comedy about two men attempting to hide from the Mafia by dressing as women. The title “Some Like It Hot” is also appropriate for the peppers.

Pequin ( Capsicum annuum ‘Pequin’ ) and Chiltepin ( Capsicum annuum var. glabriusculum ) peppers have a serious “pungency” 0r the heat. The Scoville scale, introduced in 1912 by Wilbur Scoville is the measure of  capsaicin, the compound associated with pepper hotness. Pequin has a level of 40,000 to 60,000 units. Chiltepin has a level of 50,000 to 100,000 units. In comparison, a jalapeno pepper is  2,000 to 7,000 units. Yes, indeed these peppers are hot!

Chiltepin Pepper from CMG Ronnie

Pequin and Chiltepin are quite similar in appearance often resulting in confused identifications. Pequin peppers are approximately 1/2 to 1 inch long. A little larger than Chiltepin peppers and their shape is more elongated.

Pequin pepper from Tyler Farms

Chiltepin peppers are small and round with a diameter of 1/4 to 1/2 inches.

Chiltepin pepper from Tyler Farms

The Chili Pequin is believed to be the mother of all peppers.  That means that all peppers were cultivated from this plant.  That includes the sweetest of sweet peppers like the sweet bell of Mexico ( 0 Scoville units) to the Carolina Reaper (2,2000,000 Scoville Units) and everything in between.  That brings a new meaning to “Some Like It Hot”.

Growing conditions for both varieties are quite similar. They will grow in full sun in cooler climates but in partial shade in our area and low desert. They do best in six hours of full sun.  Chiltepin peppers are native to the Sonoran Desert where they will grow in the shade of mesquite and other plants. Sun scorch (or sunscald) is a risk and aphids can be a problem. During prolonged droughts, these peppers will need to be watered and have a regular fertilizer schedule. Use well-drained soil. In warmer climates, both are small perennial shrubs growing around one to three feet tall.  They make excellent plants for our area and they require little water and make a continually evolving display from green leaves to flowers to green berries to red berries.

The uses for pequin peppers include bar-be-que sauces and Cholula sauce; a popular hot sauce. Their flavor is described as smoky and fruity like a citrus fruit. They can be used fresh from the vine (either green or red ripened). Dried pequin are used in oils, soups and sauces. Chiltepin peppers also have a smoky flavor but also earthy. They are used in sauces for burritos and other Mexican dishes as well as salsas and stews. Green or red ripened peppers are edible. When handling either pequin or chiltepin peppers wear gloves to avoid chili burn. If your skin comes in contact with the internal walls of the pepper, do not touch your eyes! Wash your hands thoroughly with cold water and soap then apply a dairy product like milk, yogurt or sour cream to neutralize the capsaicin oil which is causing the burning sensation. Other options are to apply aloe vera gel, rubbing alcohol or a baking soda paste. But all treatments may take time and peeling skin is possible.

Purchasing seedlings and plants from a nursery is a time saving option. Growing plants from seeds requires patience. The listed germination times range from 7 to 21 days typically or as long as a month with a germination rate around 80%. They require sun, moisture and warmth. A heating pad underneath the propagation pot or tray works nicely.  For direct seeding use well-draining soil and put the seed in the ground 1/4 of an inch. Water every other day or every third day. Once the seed has germinated and you have a young plant it is important to “harden off” the seedling before putting it into your garden.  YouTube videos from pepper geek and midwestern gardener are a good “view” for slowly moving young plants outside.

Sources:  centraltexasgardener.org, peppergeek.com, pepperscale.com, peppergeek.com, sonoranspice.com