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As the state’s only native pepper, the pequin and the centuries that were spent growing and cultivating it forever transformed Texas cuisine as we know it. “People have been growing this pepper for thousands of years,” says Austin-based botanist Scooter Cheatham.
Texas designated the chiltepin (chile tepin) as the official state native pepper in 1997. This native plant includes Chile pequin (and it’s confusing!) but the ones you’ll find in your nurseries will most likely be called Chile pequin.
The tiny chile pequin peppers are some of the hottest known (Scoville rating 100,000 - 400,000) and add a wonderfully fierce fire and delicious, smoky flavor to dishes. They are hottest when they are young and green then lose a small amount of fire when they turn red but are still extremely hot.
James Vives started Brushfire Farms, a small business based in San Antonio, Texas, back in 2018. It all started from a family recipe passed down to James that utilized the Chile Pequin pepper. This small chile is a fairly common native pepper to South Texas and Northern Mexico, but unlike its jalapeño, serrano and habanero cousins, is seldom ...
The very first San Antonio chili contained neither tomatoes nor beans, making it reminiscent of some South American adobos. This probably isn’t surprising, because the “chili queens” certainly had Hispanic roots.
San Antonio Original goes great with any of our ground chili peppers and chili powder blends. Our favorite combination is San Antonio Original, Stockyards Special and San Antonio Red along with Dixon Medium Hot.
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Discover the authentic taste of San Antonio Chili with its key Tex-Mex ingredients. This recipe blends spices, tomatoes, beans, and tender meat to create a flavorful and hearty dish.
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