How do you use dried Pequin peppers?

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.

How do you use Chile Tepin?

Tepin chile peppers can be used in their young, green state to make tangy, spicy vinegar, but the pods are most often utilized when mature and are dried in the sun for extended use. Once dried, the peppers can be ground into powder or flakes and used as a spicy seasoning for soups, stews, chilis, and egg-based dishes.

What are chili Petines?

Chile Pequin (also known as “Chile Petin” or “Bird Pepper”) is a medium sized shrub averaging 2′-3′ tall with an abundance of small white flowers and green to red fruit from spring to fall. Typically having an open form, Chile Pequin can be pruned to form a more dense and compact shrub.

Is Chile Piquin good for you?

Pequin chile peppers are a good source of vitamins A, C, and K, as well as beta-carotene and potassium. The small peppers also contain large amounts of iron, magnesium, and capsaicin, which is a chemical compound that is responsible for the burning sensation in the mouth.

How many Scoville units is a ghost pepper?

The Ghost Pepper measures at 1,000,000+ Scoville Heat Units. It offers some pretty intense heat. The hottest ghost pepper can be said to be 416 times hotter than even the mildest jalapeño pepper which should average about 5,000 Scoville Heat Units on the Scoville Scale.

What is Chile Tepin used for?

Chile Tepin peppers are used as hot pepper seasoning stews, sauces, bean dishes and soups in Hispanic, Indian and Asian Foods. You’ll find Chile Tepin is available dried, fresh and in powder form. Chile Tepin will last for up to a week if stored unwrapped in the refrigerator.

What is the difference between chile Pequin and Chiltepin?

This chile is more oblong in shape than the Chiltepin, and with a more wrinkled surface, making it easy to distinguish between these two frequently mixed up chiles. Remember that a lot of the heat and flavor of these two beautiful chiles is in the tiny seeds. Not so with Chiltepin and Pequin.

How spicy is a Pequin pepper?

30,000 to 60,000 Units
Pequin peppers are very hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.

Can you eat chili Pequin?

Pequin peppers, or chili pequin (sometimes spelled “piquin”), are tiny peppers that mature from green to a vibrant red color, and offer up some serious heat. This pepper is also called the “Bird Pepper”, because it is consumed and spread by wild birds.

How to make tomato sauce with dried chile piquin?

To the molcajete, add the garlic and 1/2 tsp of kosher salt. Grind into a paste, then add the dried chile piquin and grind down. Roughly chop the tomatoes and add them to the molcajete, grinding down and mixing at the same time.

How to make piquin Pepper Salsa for Mexican food?

Ingredients 1 ▢ 2 tablespoons Piquín pepper* 2 ▢ ¼ teaspoon cumin seeds 3 ▢ ½ teaspoon Mexican oregano 4 ▢ 4 black peppercorns 5 ▢ ⅓ of a small white onion sliced 6 ▢ 1 garlic clove sliced 7 ▢ 1 tablespoon vegetable or olive oil 8 ▢ ½ tablespoon of white or apple cider vinegar 9 ▢ 6 tablespoons water 10 ▢ Salt to taste

What’s the best way to make guajillo chile salsa?

Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt. Turn the heat to low. Add up to a cup of soaking water to get the desired consistency. Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.

What kind of chile peppers are good for salsa?

Chile piquin, fresh, dried or pickled is one of my absolute favorite chile peppers! These three salsa recipes come together easily! Bring on the tacos! In the molcajete, start with the chiles and a good pinch of kosher salt. Grind down until you have mostly powder with some piquin flakes. mix in the remaining ingredients.