How Can I Use Chile Pequins?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
Follow
updated May 1, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

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?

Next question?

Filed in:
Ingredient