I just returned from a short trip to Manzanillo Bay just north of Ixtapa. Here, Sirena displays a bowl of Pequin (or Piquin or Penguin) pepper (pronunciation: pee/puh-KEEN) is a hot chile pepper, also known as "bird pepper", that is commonly used as a spice.
Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 7-8 times hotter than jalapeños on the Scoville scale (30,000-60,000 units). Flavor is described as citrusy, smoky, and nutty. I found that description on Wikipedia. I know that these little peps will leave your lips burning for quite a while. I made a hot sauce with the little devils while I was down there.
Like most chiles, fruits start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 7-8 times hotter than jalapeños on the Scoville scale (30,000-60,000 units). Flavor is described as citrusy, smoky, and nutty. I found that description on Wikipedia. I know that these little peps will leave your lips burning for quite a while. I made a hot sauce with the little devils while I was down there.
