About the Pequin Pepper
The pequin is a very small variety of peppers, and it’s about 13 times hotter than the popular jalapeno pepper. They pack a lot of heat and rank between 100,000 and 140,000 in Scoville Heat Units, even though they are very small. Like most varieties of peppers, this small pepper starts out green and turns red and then brown as it continues to ripen. Their flavor, although hot, is also smoky, citrusy and a little bit nutty. Leaves are oval on this pepper plant and the pepper is very small growing to be only about 2 cm in length.
History and Origin of the Pequin Pepper
For most, the pequin pepper makes them think of the northern areas of Mexico. Another name fo this chili is the “bird pepper” since it is eaten by birds who do not taste the heat of the pepper and ust absorb the nutrients. There are many names for this little pepper and several different varieties that are also Mexico natives.
Most Popular Uses of the Pequin
The pequin is typically dried and then used like other spices. For many, the drying process seems to bring out its flavor even better. Very rarely is it used fresh, but almost always in its dried form. However, they are used to add its unique flavor to different dishes like pickles, soups, sauces, stews vinegars and salsa. One of the most popular hot sauces that uses the pequin pepper is Cholula brand hot sauce. For those who like the hot and zesty flavor added to their dishes, the pequin pepper is often toasted and then rehydrated and made into a puree.
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