Really cool way to figure out your problem.. gonna store that back in the ole hard drive... 
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Chiltepin seed removal mojo
- Thread starter RedtailForester
- Start date
I'm going to give this a try for all the primitive pods that I dry this season. More pics to come!!!
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.