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Pequin Chiles
Looking like a hot volcanic puffed rice kernel, dried Pequin Chiles are roughly ½” long by ¼” wide and are reddish orange in color. Pequin is a word believed to come from the Spanish word “pequeno” meaning small, so Pequin Chile means “tiny chile.” These chiles are some of the tiniest from the Capsicum annuum species.
Native to Mexico, there are several varieties of this chile. Some are conical and some are round. These chiles are also called Bravo, Chilequin, Chiltipiquni, Grove Pepperm Mosquito, Pequeno, Turkey Pepper, Piquin, and Bird’s Eye. There is another type of Bird’s Eye Chile called the African Bird’s Eye Chile, also known as African Devil Chiles. These bird’s eye chiles are from the Capsicum frutescens species while Pequin are from the annuum species. When smoked, they are called Coban chiles. In Nicaragua, Smoked Pequin Chiles are sometimes called “dog’s teeth pepper.”
History of Pequin Chiles
Anthropologists believe that the Pequin Chile is potentially the original wild chile, or the origin of all other chile varieties. They are native to Mexico and evidence of these chiles dates back over 7,000 years ago in Bolivia and Brazil. They are still found in the wild across South America and even in parts of the southern United States. Birds are responsible for the widespread distribution of the plants, as birds love to eat these chiles and the seeds are deposited after they’ve passed through the birds’ digestive systems.
In modern Mexico, the small industry that produces Pequin chiles has become and integral part of the economy in Sonora. In its dry form, the chile is a crucial crop that brings income to this area through exporting overseas and distributing domestically. Many markets for fresh produce also sell the immature green chile as well, providing seasonal jobs for people to supplement their income. This chile is an important part of the local cuisine, and it is incorporated into the cuisine in dishes like menudo and cocido.
Today in the United States, these cute chiles are found in home gardens in hotter climates because they make for a beautiful plant, but they are also found on a commercial level in shops that cater to Spanish-speaking clientele, particularly in bodegas located in areas with large Mexican populations.
Pequin Chile Cultivation
With their low seed germination rate, susceptibility to disease, and tiny size meaning they must be hand picked, Pequin Chiles are expensive! Despite sometimes costing more than 10 times other chiles, these are a highly prized and valued chile in Mexican cuisine. Unlike other chiles, Pequins love a little shade and don’t do well in constant, direct sunlight. They also love a daily dose of water but can be tolerant of drought for short periods once their roots have been established. They only need 90 to 100 days to grow and ripen enough to be commercially sold. These chiles rarely get longer than 2 cm. These are one of the rare chiles that once damaged by frost can be recovered and continue to grow chiles, if the root system has not been destroyed.
Green chiles are often picked and then pickled, while the red chiles are those that are plucked to be dried after they’ve fully ripened into a red or red brown chile. The plants only remain productive for three years after they’re produced fruit for the first time. Some chileheads argue that these chiles taste more flavorful after they have been dried.
Where is it From?
Our Pequin Chiles come from Mexico.
Cooking with Pequin Chiles
Pequin Chiles are a common ingredient in liquid hot pepper seasonings and with their rich flavor they add a fiery zest to beans, sauces, soups and stews. Easily crush the dried chiles between your fingers and sprinkle on bean and rice dishes, homemade salsas and any number of Latin dishes in need of some spicy, tangy flavor. Add 1 or 2 to your Mexican moles for a big, zingy flavor. Toast and then rehydrate your Pequin Chiles and you can make a zesty puree with a delightful earthy flavor with hints of roasted peanuts.
For a nice, spicy oil to use on everything from pastas to salads, fry your Pequin Chiles in a small amount of neutral oil, roughly a tablespoon, until they become fragrant. This should only take a few seconds. Use an amount that you like. For a lot of heat, try two teaspoons, for less heat start out with one teaspoon of chiles. After they’ve been fried, remove from heat and add a cup of the same oil used to fry the chiles with to the frying pan. Allow the chiles to sit for 10 minutes, stirring once at the midway point. This oil can be stored in an airtight container and kept in the fridge for about a month but tastes the best for up to two weeks after it was made.
What Do Pequin Chiles Taste Like?
The flavor of Pequin Chiles is describes as being citrusy and nutty. Also known as a “bird pepper,” this is a favorite of many bird species who enjoy the fruity flavor and who are unlike mammals since they are immune to the heat of chiles!
How Hot Are Pequin Chiles?
Despite being super tiny, these chiles are super hot! Considered a hot chile, these come in at 30,000-60,000 SHU (Scoville Heat Units).
Meeting Your Business Needs with Our Products
For being so small, Pequin Chiles are hugely popular. For our specialty store customers, these chiles are popular in areas with larger Mexican populations. Pequin Chiles are popular with breweries because of their interesting nutty flavor that compliments hoppiness quite nicely.
Substitutions and Conversions
There are approximately 350 chiles per ounce of Pequin chiles. A good substitute for the Pequin Chile is the Chiltepin Chile, if you are looking for something with a similar flavor profile, albeit a slightly higher heat level.
Read More
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