x chile pequin
Rich in vitamin C and capsaicin (the compound responsible for heat and metabolic benefits), pequín chilies are low in calories and provide antioxidants. They contain negligible amounts of protein, fat, and carbohydrates by weight.
About
The chile pequín (also spelled pequin or pequín) is a small, wild red chili pepper (Capsicum annuum var. glabriusculum) native to Mexico and parts of the southwestern United States. This ingredient is characterized by its diminutive size—typically 1 to 2 inches in length—and its bright red color when fully mature. The pepper has a thin wall and contains numerous small seeds. Pequín chilies deliver a significant heat level, ranging from 40,000 to 100,000 Scoville Heat Units (SHU), with a sharp, fruity bite that carries subtle citrus and smoky undertones. These peppers grow wild and semi-cultivated throughout northern Mexico, where they have been used in traditional cuisine for centuries.
Culinary Uses
Pequín chilies are integral to Mexican and border cuisine, used fresh, dried, or in powdered form. Dried pequín peppers are ground into a fine powder used for seasoning salsas, soups, and meat dishes, lending a clean heat without overwhelming the palate. Fresh pequines are occasionally used in pico de gallo and ceviche, though they are more commonly dried for shelf stability and concentrated flavor development. The pepper is featured prominently in the cuisine of northern Mexico, particularly in Sonora and Chihuahua, where it accompanies grilled meats, beans, and traditional preparations like caldo. In contemporary cooking, pequín powder serves as a finishing spice for roasted vegetables, scrambled eggs, and rim seasoning for cocktails.