O.M.Goodness. We just made a trial run of our new flavor featuring Chili Tepin peppers. This tiny little hot pepper is a native to Texas and Mexico. It’s hotter than a jalapeno, but the burn fades off the tongue a bit faster than most peppers.
We can grow these peppers, and do. But we don’t have enough of them yet to supply ourselves so for now, we’ll have to buy them from a distributor in Texas. As soon as we get our greenhouse up, though, Wild Ozark will supply the peppers AND the bark.
The new variety flavor is smoky and sweet like the original, but with a kick. And so now I’m making pancakes and bacon and eggs for supper because Rob can’t wait to try it on his pancakes. Not being a spicy-food lover myself, I think I’ll stick with our regular flavored shagbark hickory syrup for that one, though! I’m pretty brave, but don’t mess with my pancakes.
[update] Rob said it’s really good, but needs more pepper. Now I KNOW I won’t be eating any on my pancakes.