How To Pickle Chile Pequin

Preserving the Heat: How to Pickle Chile Pequin

Chile pequin, also known as bird pepper, is a small but mighty chili that packs a fiery punch. If you’re a fan of spicy foods, you’ll love the intense heat and fruity flavor of these little peppers. One great way to preserve their flavor and heat is by pickling them. Pickled chile pequin can be used to add a spicy kick to a variety of dishes, from tacos to sandwiches to soups. Plus, they make a fantastic homemade gift for the heat-seekers in your life. Here’s how to pickle chile pequin at home:

Ingredients:

• 1 pound chile pequin
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons salt
• 2 cloves garlic, smashed
• 1 tablespoon sugar
• 1 teaspoon whole black peppercorns
• 2 bay leaves

Instructions:

1. Start by washing the chile pequin thoroughly. Remove any stems and discard any peppers that are bruised or discolored.
2. In a saucepan, combine the vinegar, water, salt, sugar, garlic, peppercorns, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
3. While the brine is simmering, pack the chile pequin into clean, sterilized jars. You can use one large jar or several smaller ones, depending on your preference.
4. Once the brine has simmered, carefully pour it over the chile pequin in the jars, making sure to cover the peppers completely. Leave a little bit of headspace at the top of the jar.
5. Tap the jars gently on the counter to release any air bubbles, then use a clean knife or chopstick to dislodge any remaining bubbles.
6. Wipe the rims of the jars with a clean, damp cloth to remove any brine or pepper residue. Place the lids on the jars and screw the bands on until they are just fingertip-tight.
7. Allow the jars to cool to room temperature, then transfer them to the refrigerator. Let the chile pequin pickle for at least 1 week before using to allow the flavors to develop.

Once your pickled chile pequin are ready, you can use them to add a spicy kick to all sorts of dishes. They’re great chopped up and sprinkled over tacos, added to salsas for an extra punch, or even stirred into cocktails for a spicy twist. You can also use the pickling brine to add a burst of flavor to salad dressings, marinades, and sauces. The possibilities are endless!

So, if you find yourself with an abundance of chile pequin and want to make them last, try pickling them. It’s a simple and delicious way to preserve their heat and flavor for months to come.