Chili Piquin, whole

Description

Capsicum annuum var. glabriusculum, better known as Chili piquín or Chili amashito, is a very spicy chili that is native to Mexico. Dried chili are about 1.2 cm long and 0.6 cm wide and have a reddish-orange color. These chilies belong to the smallest of the Capsicum annuum species. Piquin chiles are small, red, Mexican chiles that give dishes a spicy touch. Even though they are super small, these chiles are super hot! (30,000-60,000 SHU [Scoville Heat Units]). In Mexico, lime juice is usually sprinkled on raw vegetables and fruits such as mangoes, oranges and pineapples.

The piquín chile is a common ingredient in liquid hot chili sauces, and its rich flavor gives beans, sauces, soups, and stews a spicy flavor.

Add 1 or 2 to your dish for great seasoning. If you roast your chili pepper and then rehydrate it, you can make a paste with a delicious spicy flavor and a hint of roasted peanuts.

Description: The piquín chili has a citrus spiciness and a bitter, chocolatey note. They add pungency and depth to tomato sauces and red meat marinades – their size and strength also make them a good ingredient for infusing oils and vinegar.

Tip: To release the flavor, briefly roast the chiles in a hot skillet.

Fun note: Peking chiles are popular in breweries for their interesting nutty note, which complements the hop flavor very well.

Every chili pepper sold contributes to the development and support of local communities.