Profile: Small things can be big. The pequin chile proves it. The little Mexican chili pepper used in Cholula spicy sauce is one to avoid. They are 13x spicy than a jalapeno.
Sure, dried Pequin chilies are fiery enough to launch model rockets, but they are flavorful! It's zesty with mesquite and smoke notes, and a strong roasted red bell pepper flavor. It's a beautiful sight for the tongue before it's carbonized.
Do you use dried Pequin peppers? Of course you do. Then mix it everything up in your blender with 1 cup of cider vinegar and a couple garlic cloves until smooth. In a broad, wide baking dish, strain (to get the air out of the sauce). After an hour, bottle the mixture. It lasts 6 months in the fridge.
|Ingredients:||Dried pequin chiles.|
|Shelf Life:||1 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||Pequin Chiles have a highly spicy flavor with sweet and citrus notes. Pequins are great with shrimp or lobster, chili, salsa, or stew.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico.|
|Scoville Heat Scale:||30,000–50,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|