"Sonoran Dude" > wrote in message
...
> 1 cup of fresh cooked unsalted pintos
> 1-3 tbl spoons of bacon grease or peanut oil
> 1 tablespoon McCormick Mayonesa (Any Mexican mayonaise made with lime
> juice not lemon)
> 4-10 chili tepins
> dash kosher salt
>
>
> In an iron skillet bring pan to heat. add oil or bacon grease till it is
> ready to fry. Add cup of beans with juice and cook over high heat. Using
> a potato masher mash the beans to a smooth consistancy. Stir in
> mayonaise and salt to taste.
>
> Chili tepin can be crushed and added in the beans as an excellent spicy
> dip or side dish. If you have friends that can't handle the heat you may
> want to leave the tepins on the side and crush over your own serving.
>
> Tepin and mayonaise is great with whole beans too. It is a perfect
> combination of flavors. Just stir in a spoonful to hot beans and crush
> the chili over the top.

From a Google search:

Tepin Chiles
Tepin Chiles (Capsicum Annuum) are also known as Bird Peppers or Chiltepins.
Shaped more like a berry than a chile, the Tepin relies on birds to
propagate it's seeds. Rarely found cultivated, it grows wild in Southern
Texas and throughout Mexico. This chile has a long history, the word Tepin
is from the Nahuatl language of the Aztec Indians. This little pepper is
very spicy with a searing heat. On the heat scale the Tepin is an 8.Scoville
heat units 40,000 - 50,000.

Suggested Use:
Tepin Chiles are very hot Don't let their small size deceive you, a little
goes a long way. Use in Mexican recipes and in Posole dishes. If you love
hot chili, salsa and stews, this is the chile for you.