Texas proudly recognizes two official chile peppers, the jalapeño and the chiltepín, with the latter being unique as Texas' only native chile. The chiltepín grows wild across the state and is beloved for its small, fiery fruits that birds favor, earning them the nickname "bird peppers." Historically, these chiles migrated from South America to Mexico. Their small size and spicy flavor led early Spanish settlers to mistakenly classify them as peppers, laying the groundwork for the diverse culinary uses seen today, including preparations like pickling for sauces that enhance various dishes.
In 1995, Texas designated the jalapeño as its official state pepper, followed closely by the chiltepín in 1997, the only native pepper of the state.
Chiltepín chiles, known as "bird peppers," grow wild in Texas and are loved by birds; they originate from South America and were first cultivated in Mexico.
Although botanically distinct, peppers and chiles share history; when Spanish explorers encountered chiles in the Americas, they compared them to black pepper.
Locals often use chiltepín chiles from their gardens to make spicy sauces, enhancing a variety of dishes with their unique flavor.
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