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Chiltepin seed removal mojo

Never grew Jindungos before. How is the heat on those little guys?

Hard to tell...

I usually cut the pods into little pieces in my plate before serving the food.

If they are fresh then 2-3 pods is my pain threshold.
If they are dry then I can use up to 5 or 6 to get the same amount of heat.

I'll try to post some pics of my plants later in the season.

Bleash
 
Last summer I grew some Piquins from Chiapas, Mexico. The chilies are the size of a bullet, same thin flesh, same short, intense burn, and the taste is similar to a Chiletepin, but not exactly the same. The plants are extremely prolific and grew very well indoors. I think it would do well in Northern climates(indoors with a little supplemental lighting during darker months). Also, because the pods are larger, the seeds are easy to remove simply by breaking the pod in half and pouring out the seeds. I'm happy to send seeds out to anyone who wants to grow some.
 
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