Pequin Chiles, Dried
Big things come in small packages. The pequin chile is proof of that. The tiny Mexican chile pepper best known for its use in Cholula hot sauce is one that should be given a wide berth. Each pinky fingernail-length pepper is 13x hotter than a jalapeno.
Sure, dried Pequin chiles are so hot that they can be used as fuel to shoot off model rockets, but they have 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 dried Pequin peppers? 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.
|Dried pequin chiles.
|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.
|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.
|Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai
|Handling / Storage
|Store in a cool, dry place.
|Scoville Heat Scale
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO