Sure this pepper is so hot that it can be used as fuel to shoot off model rockets, but it has flavor! It’s citrusy with hints of mesquite and smoke, and backing it all up is a very solid cooked red bell pepper flavor. It’s a wonderful thing for the tongue to behold before it’s incinerated into a carbon slab.
So what do you do with a pepper this hot? You make homemade hot sauce, of course. Take a good handful of chiles, a few cloves of garlic, ½ of water, 1 cup of cider vinegar, and a toasted and reconstituted guajillo chile and give it all a good whirl in your blender until liquefied. Pass through a fine mesh strainer in a large, wide baking dish (to get the air out of the sauce). Let the mixture sit for an hour and then bottle it up. It’ll keep in the fridge for 6 months.
|Ingredients||Dried pequin chiles.|
|Recommended Applications||Pequin Chiles have a very hot flavor with slightly sweet and citrus undertones that really pack a punch! Use Pequins to heat up Pasta Diablo with shrimp or lobster, chili, salsa and stew.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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