Who You Callin' Little?

Dried Pequin Chiles

While its name means “small,” the Pequin Chile’s flavor is anything but. Delivering 30,000-60,000 Scoville units and providing a citrusy zip with nutty undertones, the Pequin Chile is one you need in your kitchen arsenal. It’s ready to pump up homemade pickles, vinegars, salsas, sauces—you can even use it to infuse vodka. Nope, nobody little here!

high heat

Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!

Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side.  When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!

Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size.  On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.

To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.