Badia Pequin Chili Pepper, 0.5 oz

Pequin chili peppers are tiny, oval, sun-dried pods from northern Mexico — eight to ten times hotter than jalapeño, with a clean, smoky-citrus heat that hits fast and fades clean. They're the wild chile that defines Mexican table salsas, brothy stews, and the pickled escabeches found in every Sonoran and Tamaulipan kitchen.

Common Uses

Crush over pozole, menudo, and caldo de res at the table. Toast and blend into salsa pequin with garlic, tomato, and lime. Steep whole pods in vinegar with carrots and onion for chiles en escabeche. Drop into adobos and marinades for carne asada, or simmer into bean pots and tomato-based stews. A pinch crushed over street corn, mango with lime, or scrambled eggs delivers immediate heat.

Cuisine Context

Pequin grows wild across the Sierra Madre and is harvested by hand — Mexican cooks treat it as the everyday heat chile, the one always sitting in a small dish on the table. It's the chile behind Cholula and many regional bottled hot sauces.

Pro Tip

Toast whole pods in a dry skillet for 20-30 seconds until fragrant before crushing or grinding — it deepens the smoky notes and softens the raw bite.

Ships from Doral, FL.