Chiltepins
are hot, especially for dried peppers. Habeneros don't dry very willingly. Tepins are also quite tasty--they're more than just heat. Grind them up in your spice grinder or mortar + pestle device and add to chili con carne or Mexican stews.
They can be difficult to grow. Most are sourced from the wild, since they're so hard to get started from seed. A buddy of mine brought some back from Central America, and we subjected them to various treatments, mostly in an attempt to duplicate passage through a bird's gut, which is how most wild tepin seed gets dispersed. I found that you can rough them up on very fine sandpaper, soak in 28% acetic (think of that bottle of German acid you saw in the Japanese grocery store, for example), and then sow in a heated bed at 22°C.
Penzey's sells a ground chiltepin which is pretty good.
Geo
Sooo, you like wine and are looking for something good to read? Maybe
*this* will do the trick!
