Pequin peppers may be small, but they pack a serious punch. This is a classic hot chile that produces tons of tiny, upright peppers that ripen from green to bright red on compact, good-looking plants. They’re easy to grow, very productive, and work great in garden beds or containers.
These peppers are medium-hot, coming in around 40,000 to 60,000 Scoville Heat Units (SHU), similar to a Cayenne pepper. The heat hits fast, but it doesn’t linger forever, and it comes with a really nice flavor instead of just pure burn.
Pequin peppers are smoky, slightly fruity, and a little earthy, with a hint of citrus. That’s why people love them for more than just heat — they actually add depth to whatever you’re cooking.
In the kitchen, a little goes a long way. You can use them fresh in salsas, sauces, and marinades, or dry them and crush them into flakes or grind them into powder. They’re great for hot sauce, chili paste, spice blends, soups, stews, and anything you want to add some real kick to. In fact, the popular Cholula hot sauce brand lists "piquin" peppers and Chile de Arbol peppers among its ingredients. They also work really well for infusing vinegar or oil.
