Yail Bloor Wrote:
Tania, are you familiar with Tabasco Peppers? (not to be confused with Tabasco Sauce which is made from cayenne peppers). I'm assuming they have something to do with the Tabasco region of Mexico? Who knows?
Anyways, these are little short white and then orange fuckers. Godamn they pack a punch.
I am -- and you're right! My dad grew those. It's funny that I have three chile plants cuz I don't eat the shit. Now and then, I'll pick a couple off the plant, grind 'em and add to my salsa (gotta be careful, though, more than 2 or 3 of those puppies and I'll be crying for days!). I just think the shrubs are kinda cute. All the other ripe chiles, I pick and give 'em away.
I have the wild (pequín? pepín?) pepper growing out in my yard. This is about as far North as they naturally occur. They are very hot, but add a really good freshness if I add a couple to my cooking - they're only about the size of my pinky nail.
