Q: Ages ago, an acquaintance sent me a little bag of dried chile pequins from her garden. They're really neat — they're tiny, like red raisins — but we have no idea how to use them.
Once we tried adding a couple to hummus to spice it up, but they didn't get significantly pulverized in the food processor, so we ended up with mostly regular hummus with the occasional very spicy red speck. Any ideas?
Sent by Rebecca
Editor: Chile pequins add quite a bit of fire with a smoky, citrus-y flavor wherever they're added. Try using them in a soup or chili, or even a stir-fry. Here are a couple other ideas for using them:
Readers, how do you incorporate chile pequins into your cooking?