Updated: Jul 23
Plant family: Solanaceae
Biquinho peppers, also known as pimenta de bico, chupetinho, little beak peppers, or sweet drop peppers, are little teardop-shaped Brazilian peppers with a mild, smoky flavor. We love these peppers and think you will too! They do great in containers, produce an abundance of little pods that are ornamental and tasty, and can be brought inside during the winter to extend the harvest season. Eat them straight off the plant or incorporate them into salads, garnishes, salsas, marinades, and pickles.
Cooking with Biquinho Peppers
Quick Fridge Pickles
Fill sterilized jars with veggies and herbs of your choice (we like adding biquinho peppers), top with hot brine that has been simmered on the stove (2 parts water, 1 part apple cider vinegar, sugar, salt), add lids and cool to room temp, refrigerate. Will store for a couple months.
Fermented Chili Paste
Blend 1/2 lb fresh peppers (we used a mix of biquinhos and fish peppers), 1 onion, 5 cloves garlic, 1 tsp salt, 1/2 lemon. Pour into a pint jar, cover loosely with a plastic lid (or metal one lined with wax paper) and let rest at room temperature for 5-7 days, turning jar periodically every day. Keep jar in a bowl to catch any liquid that might leak as the paste ferments. Once paste tastes as you like, tighten lid and store in the fridge. This paste will keep for many months.
We often have biquinho peppers, along with other edible perennial plants for sale. You can see the plants that we have here.