On Mon, 02 Aug 2004 00:24:36 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>I just got home from a family reunion a short time ago. One of the uncles
>brought a baggie full of these long, green, gnarly peppers which he called
>Portugese Peppers. He grows them in his garden. He warned they were
>hotter than habaneros. I was itching to sample one but I really don't want
>to mess with the digestive tract at this point in my recovery. BUT... my
>cousin from Dallas gave it a try. He and I both like extreme heat in food
>when it comes to taste. We have both gotten together and made Tex-Mex along
>with the usual Texas dishes, using a variety of different peppers. He said
>the Portugese Pepper is the hottest he has ever eaten. It brought tears to
>his eyes. I have *never* seen this man buckle like this after eating a
>pepper. I haven't had time to research these suckers yet. Anyone know
>anything about these peppers?
>
>Michael

http://www.fiery-foods.com/dave/portugal.asp

These guys don't look long, gnarley and green, though. Your
description puts me in mind of unripe Carolina cayenne chiles.

Ever have a pequin chile?


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Mon, 02 Aug 2004 03:26:00 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>Michael Odom > got ****ed off and typed
:
>
>>
>> http://www.fiery-foods.com/dave/portugal.asp
>>
>> These guys don't look long, gnarley and green, though. Your
>> description puts me in mind of unripe Carolina cayenne chiles.
>
>The green chile in the middle of the page is what was at the reunion. The
>page says they are not Piri Piri. I'll read further, maybe they will
>identify the green pepper. I'm not sure what the thing is.
>
I noticed the similarity, too. We might need a field trip to
Portugal. My daughter was there last Spring and reported that it was
wonderful. Affordable, too.
>>
>> Ever have a pequin chile?
>
>No I have not. What is it like?
>
They grow wild along the Texas-Mexico border. They're something of an
ur-chile, I suppose. Tiny, bullet shaped, variable heat, but often
incredibly hot. Some people call them bird chiles because birds love
them and spread their seeds. A friend of mine who used to work in the
oil patch told me that he and the roughnecks who work on the rigs
would buy a case of beer after work and pull up a pequin chile plant
on the way back to their rooms. Pop a beer. Pick a pepper. Snack on
it. Guzzle beer. Sometimes the pepper gave out a tingle. Sometimes
it burned a bit. Sometimes it was so hot they ran out of beer. All
from the same plant.

There was a motel in Houston up to a few years ago that I really liked
staying at. Old, funky, cool. When the Rolling Stones played
Houston, their roadies stayed at this place. I stayed there when I
was in town for art business or just tourism. They had wild pequin
chiles growing in their azalea shrubs. The Houston winters are
usually mild enough that some of the plants were several years old
when I was last there. The plants were really quite decorative, and I
did pick a few chiles for eating from time to time. A big, bad flood
ruined the motel in the late 90s. When it came time to rebuild, it
turned out that the land was worth much more than any motel could
justify. So it is no more.

Sorry to hijack your Portuguese chile post like this, but I love those
little chiles. I have a jar of pickled pequins in the fridge and put
them on grilled cheese sandwiches with some frequency.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Mon, 02 Aug 2004 03:26:00 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>Michael Odom > got ****ed off and typed
:
>
>>
>> http://www.fiery-foods.com/dave/portugal.asp
>>
>> These guys don't look long, gnarley and green, though. Your
>> description puts me in mind of unripe Carolina cayenne chiles.
>
>The green chile in the middle of the page is what was at the reunion. The
>page says they are not Piri Piri. I'll read further, maybe they will
>identify the green pepper. I'm not sure what the thing is.
>
I noticed the similarity, too. We might need a field trip to
Portugal. My daughter was there last Spring and reported that it was
wonderful. Affordable, too.
>>
>> Ever have a pequin chile?
>
>No I have not. What is it like?
>
They grow wild along the Texas-Mexico border. They're something of an
ur-chile, I suppose. Tiny, bullet shaped, variable heat, but often
incredibly hot. Some people call them bird chiles because birds love
them and spread their seeds. A friend of mine who used to work in the
oil patch told me that he and the roughnecks who work on the rigs
would buy a case of beer after work and pull up a pequin chile plant
on the way back to their rooms. Pop a beer. Pick a pepper. Snack on
it. Guzzle beer. Sometimes the pepper gave out a tingle. Sometimes
it burned a bit. Sometimes it was so hot they ran out of beer. All
from the same plant.

There was a motel in Houston up to a few years ago that I really liked
staying at. Old, funky, cool. When the Rolling Stones played
Houston, their roadies stayed at this place. I stayed there when I
was in town for art business or just tourism. They had wild pequin
chiles growing in their azalea shrubs. The Houston winters are
usually mild enough that some of the plants were several years old
when I was last there. The plants were really quite decorative, and I
did pick a few chiles for eating from time to time. A big, bad flood
ruined the motel in the late 90s. When it came time to rebuild, it
turned out that the land was worth much more than any motel could
justify. So it is no more.

Sorry to hijack your Portuguese chile post like this, but I love those
little chiles. I have a jar of pickled pequins in the fridge and put
them on grilled cheese sandwiches with some frequency.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Dog3 wrote:
>
> Michael Odom > got ****ed off and typed
> :
>
> >
> > Sorry to hijack your Portuguese chile post like this, but I love those
> > little chiles. I have a jar of pickled pequins in the fridge and put
> > them on grilled cheese sandwiches with some frequency.
> >
> > modom
>
> Ya' hijacked nothing I need to read more about the different chiles out
> there. I've got an some type of Asian chile growing in a pot outside. I
> can find no info on it. I bought it at the nursery and all it had on the
> tag was 'Asian Chile plant'. I like the plant itseslf, it's purple to
> almost black. The chiles are a dark pink color and very tiny, almost pearl
> like.
>
> Michael
>
>

For more info try these people: http://www.chilepepperinstitute.org/

Dog3 wrote:
>
> Michael Odom > got ****ed off and typed
> :
>
> >
> > Sorry to hijack your Portuguese chile post like this, but I love those
> > little chiles. I have a jar of pickled pequins in the fridge and put
> > them on grilled cheese sandwiches with some frequency.
> >
> > modom
>
> Ya' hijacked nothing I need to read more about the different chiles out
> there. I've got an some type of Asian chile growing in a pot outside. I
> can find no info on it. I bought it at the nursery and all it had on the
> tag was 'Asian Chile plant'. I like the plant itseslf, it's purple to
> almost black. The chiles are a dark pink color and very tiny, almost pearl
> like.
>
> Michael
>
>

For more info try these people: http://www.chilepepperinstitute.org/