Pequin Pepper native to Mexico there are several varieties of this chile some are conical and others round. These are also called Birds Eye, Bravo, Chilequin, Chiltipiquni, Grove Pepper, Mosquito, Pequeno and Turkey Pepper. Do not confuse Pequin Chiles with the similar looking African Bird’s Eye Chile (or African Devil Chile). These are not the same as the Pequin comes from the chile family Capsicum annuum while the African Bird’s Eye from the family Capsicum frutescens. Pequin Chiles are closely related to their wild cousins known as Tepin or Chiltepin. 

The flavor profile of the Pequin chile is citrusy and nutty with a hint of smokiness. Also known as “bird pepper” this is a favorite of many bird species who enjoy the fruity flavor but unlike mammals are immune to the heat. 

Green chiles are often picked and pickled while the more mature turn red and are then dried. There are many chile heads who believe this is one of those chiles that’s more flavorful dried than fresh as the drying process tends to really bring out the flavor. 

Pequin Chiles are a common ingredient in liquid hot pepper seasonings and with their rich flavor, they add a fiery zest to beans, sauces, soups, and stews. Easily crush the dried chiles and sprinkle on bean and rice dishes, homemade salsas and any number of Latin dishes in need of some spicy, tangy flavor. Add 1 or 2 to your Mexican Moles.

Toast and then rehydrate your Pequin Chiles and you can make a zesty puree with a delightful earthy flavor with hints of roasted peanuts.

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