Other names: Piquin, Penguin Pepper, Chile Mosquito, Pequin, Pequin Chile, Bird Pepper, Chile Pequin
Translations: ペキンペッパー, Pequin Pipirai, Pequin فلفل, Pequin Korenie, Пекуин бибер, Pequin 페퍼, Pequin Pepř, Beijing Pepper, Pequin Пеппер, Pequin पेप्पर, Pequin פפר, Pequin Пеппер, Pequín Pimienta, Pequin辣椒, Pequin Lada, Pequín Pebre, Pequin пипер
Small hot and red peppers that are less than an inch in length. The peppers change from green, to orange, to red when mature. Plant has green leaves, and white flowers.
Food complements: Mexican or indian dishes
Wine complements: Spanish sherry, American gewürztraminer
Beverage complements: Beer, Tequila, Rum
Substitutes: Chile de arbol, Tepin, Cayenne, Cascabel
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: When selecting, choose those with shiny, even colored skins that are not blemished or bruised. A pepper has the strongest taste when considered mature, but not fully ripe. If the peppers are not harvested when mature but are allowed to ripen on the vine, their taste will become progressively mild and sweet until they are fully ripened.
Buying: Mexican markets, some grocery stores. Available fresh, dried, and in powder form.
Procuring: Grown on plants that average 4 feet tall.
Preparation and Use
Used to flavor seasoning sauces, soups, stews, and bean dishes. Used in hot chili.
Cleaning: Wash with cool, clean water and dry. Mildly sweet, with a somewhat smoky 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.
Conserving and Storing
They can be stored for at least a week if placed in a plastic bag and kept in the refrigerator. The riper the pepper is when harvested, the less time it will maintain its freshness.