Pequin Chiles (puh-KEEN), Capsicum annuum, are hot chiles that measure 30,000-60,000 Scoville Heat Units (SHU). These little powerhouses are also called pequin pepper, chili pequin, or just pequin. Pequin peppers are roughly ½" long by ¼" wide with an elongated, oval shape that tapers to a point at the end. They are reddish-orange in color, and the skin is mostly smooth, with a bit of wrinkling.

It’s believed that the word pequin comes from the Spanish word pequeño, which means “small”, so Pequin chile means "tiny chile." These chiles are some of the tiniest of the Capsicum annuum species. 

There are approximately 50 chiles per ounce.

5 Pequin peppers = approximately ½ teaspoon Pequin chile powder.

Flavor profile

Pequin Peppers are mellow and nutty, with hints of citrus fruit. It has deep, smoky undertones.

Heat Level

We consider Pequin peppers to be a hot chile, since they measure 30,000 to 60,000 Scoville Heat Units (SHU).

How To Use

Pequin chile peppers can be added early to a dish to flavor bean dishes, ceviche, chilis, noodles, rice, sauces, soups, and stews. They are ideal for sautéing, simmering, and stir-frying. They can also be ground or crushed and stirred into seasoning blends or sprinkled over meats, pasta, or pizza.

Use this to make a Spicy Pequin Oil that you can drizzle over salad or as a dipping oil for bread. We also used them in this Carne Adovada, a traditional New Mexican dish. Their strong flavor stands up well against other strong flavors, so stir some into Black Bean and Corn Salsa or Mexican Chicken Chili. Add some real heat to your summer and sprinkle over Mexican Street Corn – Elote. Use this chile anywhere you want some bold heat that will linger.