Sorry for not posting a in a few days. I actually have a major one on standby but waiting for something else to happen (which it will today) to publish that one.
So in the mean time I will satisfy a little curiosity I have had for a while. When Louise of Felice in the Kitchen sent me her Foodie Exchange Care Package there was a bag of Pequin peppers. I had no clue what Pequin peppers were. So did some good old Google and here is the 411:
Pequin (or Piquin or Penguin) pepper
One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape. It is very similar in taste and hotness to the Chiltepin. The chiltepin is just a little smaller than the piquin chile and has a more rounded shape. Often mistaken for each other, they are both very popular and eaten fresh or dried. Their heat is slow to take affect but lasts on the taste buds for a long time. Younger chilies are green in color and as the mature they turn an orange-red color or brownish-red when dried. Mildly sweet, with a somewhat citrusy, smoky, and nutty flavor, the heat in this chile comes from the ribs and seeds. Removing some or all of these parts will reduce the degree of hotness. Pequin peppers are 7-8 times hotter than jalapeÃ±os on the Scoville scale (30,000-60,000 units).Â Available fresh, dried, and in powder form, piquin chilies and chiltepin chilies are mainly used to flavor Hispanic, Asian, and Indian foods such as hot-pepper seasoning sauces, soups, stews, and bean dishes.
Here is a Pequin Salsa recipe I found on Taste of TX
Hot Pequin Salsa
2 cups canned tomatoes, drained and chopped
1 teaspoon garlic salt
2 tablespoons dried chile pequin, crushed
1/2 cup finely chopped onion
Combine all ingredients in a medium-sized mixing bowl.
Marinate at least 15 minutes before serving.