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Chile Pequín |
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- Aliases
- Chilipiquin (Mexico), Turkey Pepper (Texas), Grove Pepper (in orange groves, Southern Florida), Pring-kee-new [Rat-turd pepper] (Thailand), Amash, Amomo, Bird, Chipenos, Chilpaya, Chilpequin, Quebardos or Chile Pequeño
- Description
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The pequín is thin-fleshed and easily dried. They range greatly in shape and their color ranges from green maturing to bright red or red-orange, dries to brownish-red.
They have a sweet, smoky flavor with citrus, nut and corn undertones and lots of heat
Shape Wild pequins are oval while domesticated chiles are a slightly elongated oval
Average size is ½–¾ inch long, and a ¼ inch in diameter. They measure 30,000 – 40,000 Scoville Heat Units.
Birds love them, hence their nickname 'bird pepper'.
- Preparation and Serving
- Most commonly used in salsas, soups, vinegars, beans, and pickled.
- Recipe Links
- Salsa Pequin (Red Chile Relish)
- Hot Pequin Salsa
- Chilipetin Sauce
- Spanish Omelet
- Huevos Con Cecina (Eggs with Dried Beef)
- Tacos De Pescado (Fish tacos, Ensenada-style)
- Spicy Sauteed Shrimp
- Menudo Blanco Sonorense
- Menudo
- Texas Chile Con Carne
- Chili Con Carne 04
- Seven Pepper Chili-Part 1
- Ten Chile Chili
- Chili Cincinnati 05
- Venison Chili
- Caribou Chili
- Chili Woody Desilva
- Chocolate Chile Ice Cream
- Links
- Thrive Online -- Chile Pepper Chooser
- Mo Hotta-Mo Betta
- Choosing & Cooking with Chiles
Report filed 08.25.98
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