Biquinho Red Pepper

These teardrop-shaped peppers from Brazil are the cutest little things, less than an inch in size. The name translates as "little beak" in reference to the small pointy ends at the bottom of the fruits. Brazilians pickle them in vinegar and love to toss them in salads, on pizzas, or any spicy dish in need of a kick. The flavour is fruity and smokey, and while they have some heat, the pickled fruits are perfect for those who do not like their chiles to start a fire. When covered in orange and red fruits, the plants can be very pretty for the patio. 100 days. Heat: 1,000 Scoville units.
NOTE: To pickle biquinho peppers, put as many as will fit in a large sterilized glass jar. In a saucepan with 500 mL of white vinegar, add 4 Tsp of sugar and 1 Tsp of salt and bring to a rolling boil. Pour the liquid in the jar and seal tight. The peppers will be ready in about two weeks.