Pequin Chili: Heat, Flavour & Uses
In short: The pequin (also piquín) is a tiny, round to oval chili from Mexico with about 40,000 to 60,000 SHU. It is small but properly hot, with a citrusy, slightly smoky taste. It is in Cholula.
Pequin means "small" in Spanish, and that fits: the pods are only about 1 to 2 cm. Its roots are in Mexico and Central America, where it also grows wild. The plant is closely related to the chiltepin. Today it is mostly known dried and in hot sauces like Cholula.
Heat
About 40,000 to 60,000 SHU (depending on the source). That is clearly more than arbol and more than cayenne. Even so, pequin often feels surprisingly tame in sauces, because the heat comes fast and goes fast.
Flavour
Citrusy, slightly nutty and smoky. The small pod has a lot of aroma for its size.
Uses
- Dried and crushed over soups, eggs, fruit or corn.
- In hot sauces and salsas.
- As a whole pod in stews and beans.
FAQ
Is pequin hotter than jalapeño?
Yes, clearly. Jalapeño is about 2,500 to 8,000 SHU, pequin about 40,000 to 60,000 SHU.
What is the difference between pequin and chiltepin?
Both are small and closely related. The chiltepin mostly grows wild, the pequin is more often cultivated.
More varieties are in the chili variety encyclopedia.
About the author
Fabian Rueda has long experience in the spicy world and knows Mexican dried chilies from the kitchen and the hot sauce scene. Follow him on Instagram.