Lets Talk Chiles

I have stated before that I love Chiles. Some better than others, some hot and some sweet. For me it depends on what I am doing with the Chiles and who will be eating them. When small children or some grown folks that can't take the heat, I tone it down some. Don't get me wrong here, I like the heat but don't like pain. Y'all know what I mean. Here are some photos of a couple that I really like. I will say that I eat Jalapeños but there is better Chiles out there.

 This photo was taken by my friend John F. who lives in Maine. This Chile is a sweet Chile, much better than any Bell you have ever eaten.
Criolla de Cocina

This Chile is native to Nicaragua

This photo was taken by myself. It is a small hot Chile Called "Chile Pequin". I like to dry and the grind them. I use the Chile powder as a table condiment. It's good on most everything. They are also mighty good fresh off the plant.
Sometimes in Texas, this Chile is known as the Texas Bird Chile. It also grows wild in Texas and Mexico.
Chile Pequin