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Pequin Chile Pepper
Pequin Chile Pepper (pronounced “pee-kwin”), Capsicum annuum, are also called pequin pepper, chili pequin, or just pequin.There are approximately 50 chiles per ounce.
What are Pequin Peppers
Looking like a hot volcanic puffed rice kernel, dried Pequin Peppers are roughly ½" long by ¼" wide with an elongated, oval shape that tapers to a point on the non-stem end. They are reddish orange in color, the skin may appear wrinkled to somewhat smooth. 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. When smoked, they are called Coban chiles. Pequin chile peppers are frequently mistaken for Chiltepin Chiles, a wild grown chile pepper that is grown in the same region as the Pequin and while having a similar size, has a rounder shape.History of Pequin Peppers
Chile historians believe that the Pequin Peppers are native to Mexico and are direct descendants of wild chiles that date back over 7,000 years ago to Bolivia and Brazil. Pequin Peppers can also be found growing wild across northern Mexico and 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 an 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.
Cholula hot sauce (pronounced Choe-loo-la) was produced for "three generations" (60+ years) by a family originally of Chapala, Jalisco, Mexico, and is named after the oldest, continuously inhabited city in North America. Pequin chile peppers, de Arbol chiles, roasted garlic, onions and other “spices” make up the ingredients in this popular hot sauce which was first imported to Austin, Texas 1989.
Pequin Chile Pepper Cultivation
With their low seed germination rate, susceptibility to disease, and tiny size (so they must be handpicked) makes Pequin Peppers 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 do not 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.Immature green Pequin chiles are often picked and then pickled, other chiles are left on the plant to fully ripen to a red or reddish-brown color at which time they are harvested and dried. 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 are Our Pequin Peppers From
Mexico.What do Pequin Peppers Taste Like
Citrusy and nutty.Is Chili Pequin Spicy
These chiles are considered a hot heat chile and come it at 40,000 to 58,000 SHU (Scoville Heat Units).Are Pequin Peppers Hotter than Habanero
No, Habaneros are considered a crazy hot chile pepper and come in at 150,000 to 325,000 SHU while the Pequin Peppers are 40,000 to 58,000 SHU.How do You Use Pequin Peppers
Pequin chile peppers are used to flavor bean dishes, ceviche, chilis, noodles, rice, sauces, soups, and stews. They are ideal for sautéing, simmering, and stir-frying. Easily crush the dried chiles between your fingers and sprinkle on cooked meats, pasta, pizza, homemade salsas and any number of Latin dishes in need of some spicy, tangy flavor. Add a couple of these smaller peppers to your Mexican moles for a big, zingy flavor.We love this Spicy Pequin Oil and have used it on everything from pastas to salads. We also used them in this Carne Adovada, a traditional New Mexican dish.
Toast and then rehydrate your Pequin Chiles and you can make a zesty puree with a delightful earthy flavor with hints of roasted peanuts. To rehydrate , rinse these chiles off with warm water and then soak in hot water for 10 minutes. Once rehydrated, dice or puree and add to a recipe. You can also add directly to recipe with enough liquid that will cook at least 10 minutes.
Pequin chile peppers pair well with cheeses such as cuajada, Monterey Jack, ricotta, and queso fresco, with meats such as beef, chicken, fish, and pork, corn, garlic, legumes, lime, onions, potatoes, tomatoes, and herbs, especially cilantro and Mexican oregano.
Pequin Chile Peppers are used to make the popular Mexican hot sauce Cholula.
Pequin Chile Pepper Substitution
A good substitute for the Pequin Chile (40,000 – 58,000 SHU) is the Chiltepin Chile (100,000 to 250,000 SHU), if you are looking for something with a similar flavor profile, albeit a slightly higher heat level.| Ingredients | Pequin chile peppers |
| Also Called | Pequin pepper, chili pequin, or just pequin |
| Recommended Uses | Use to flavor bean dishes, ceviche, chilis, noodles, pizza, rice, salsa, sauces, soups, and stews |
| Flavor Profile | Citrusy and nutty |
| Scoville Heat Units | 40,000 - 58,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Non-GMO |
Hungry for More Information
The Flavors of ChilesThe Ultimate Guide to Mexican Spices
How Well do You know Your Chiles
What’s so Special About New Mexico Chiles