Botanical Name: Capsicum annuum
Pequin chiles are tiny but potent chili peppers native to Mexico. Despite their small size—usually about ½ to 1 inch in length—these peppers pack a fiery punch, making them a favorite among spice enthusiasts. Pequin chiles are known for their distinctive flavor profile, which combines intense heat with a smoky, citrusy, and slightly nutty taste. Their name is derived from the Spanish word “pequeño,” meaning “small,” reflecting their petite appearance.
On the Scoville scale, Pequin chiles register between 30,000 and 60,000 Scoville Heat Units (SHU), making them quite hot, on par with cayenne peppers. Though they are extremely spicy, they also offer a complex flavor that goes beyond heat, adding brightness and a subtle smokiness to dishes.
Pequin chiles are widely used in Mexican cuisine, where they are typically dried and used whole, crushed, or ground into powder. They are a popular addition to salsas, sauces, soups, and stews, where they contribute heat and depth of flavor. Pequin chiles are also often used in spicy vinegars and pickling brines, which are commonly drizzled over tacos, seafood, or grilled meats to add a sharp, fiery kick. In traditional Mexican cuisine, they are sometimes crushed and sprinkled over dishes like pozole and enchiladas for extra heat.
In addition to their use in cooking, Pequin chiles are often used to flavor hot sauces, where their fruity, smoky notes shine through. They are a key ingredient in many commercial chili powders and hot sauce blends.