General InformationÂ
Pequin chile peppers grow straight up to the sky on hardy, shrub-like plants that can grow up to five feet tall. The small oval peppers start out light green and as they ripen can have an occasional purple tinge, and then mature to a bright red. Pequin chiles measure an average of one-inch-long and 1/4 to 1/2 inch wide. On the Scoville scale, the chiles average 40,000 to 60,000 heat units, or roughly ten-times spicier than a jalapeno pepper. The small peppers have medium-thick walls and few seeds attached to a central placenta. Beneath the intensity of the spice, Pequin chile peppers are slightly smoky and fruity. When dried, the flavors are intensified.
History
Pequin peppers are native to Mexico, and grow from the southern part of the country all the way north to the Texas and Arizona border in the southern United States. The plant grows wild in the mountains of Mexico and can be a challenge to cultivate due to the delicacy of the plant. When established, the plant will produce for up to three years and can withstand humidity better than other pepper varieties. Many of the cultivated Pequin chile peppers are dried and either sold as a seasoning in specialty stores or in a variety of products from pastes, chile flakes and hot sauces. Outside of Central Mexico, fresh Pequin peppers can be found in home gardens and through small farms and farmer’s markets.
