Although these pine nut-size chiles are the smallest in the world, they pack quite a bit of fire with a smoky, citrus-y flavor. I like to add one or two crushed pods to tortilla soup, beans, pickles, and other dishes where one might otherwise use red pepper flakes or cayenne pepper. If I weren't allergic to chocolate, I'd probably give this intriguing recipe from Cupcake Bakeshop a try, too.
Chile pequíns are also known as chile piquíns, bird peppers, and chiltipiquíns. If you don't have access to a bush (or a family member in the Southwest!), you can order them from Penzeys Spices.
(Images: Emily Ho, Mobi Warren)