The #1 factor that contributes to a chile's heat level is its maturity. While capsaicin is present at the beginning of the fruit's development, the amount of capsaicin increases as the chile matures.
- Chile Today.com
This small oval shaped chile is sometimes called “birds eye” and grows wild in Mexico and South Texas. Like most tiny chiles, this pepper packs a punch rating at 8-9 on a scale of 1-10. Underneath that heat is a sweet, citrus like flavor.
Try using the pequin chile to make a great Pasta Diablo or to spice up seafood dishes. This chile will fire up chili, salsa, stews and sauces. Remember—a little goes a long way!
Pequins grow wild in Mexico and South Texas.
This chile also known as "bird's eye" is sweet with citrus notes and high heat (8-9 on a scale of 1-10).
Soak in hot tap water for 20 minutes to rehydrate. Add to a Pasta Diablo and seafood dishes. Try in chili, salsa, stews, and sauces.
For 5-6 T of mix: Grind 3 T pequin chiles into a fine powder and mix with 1 T paprika and kosher salt, 2 t lemon peel, and 1/2 t oregano and dried garlic