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Lana Mihajlović ha publicado una actualización
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Scoolinar
This year is going to be spicy – and I mean that literally! My culinary kingdom has just welcomed a fiery new member: the Pequin pepper. This tiny but dangerous little devil packs more heat than your average kitchen meltdown before service.
If you’ve ever felt like your dish was missing that special something to elevate it to the level of a full-blown exorcism, Pequin pepper is here to deliver. This minuscule troublemaker (which looks as innocent as a berry) hides more fire than a family feud over an inheritance.
In short, Pequin is like a tiny but furious chihuahua among peppers – unassuming, yet ready to bite your tongue and leave lasting consequences. Handle with care… or better yet, have your will prepared.
If you have any suggestions on how to use this fiery little princess, fire away!
Happy Women’s Day!
Sol Damiani, Mercedes Delgado de Miguel y6 others9 Comentarios-
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Scoolinary Team
That comparison to a fierce little chihuahua made me laugh, but it also made it clear that this is not a pepper to be underestimated.
One question: which dish are you planning to try this small but fiery chili in?
Thanks for sharing it with the community! 🫶🏻
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@Sussan Estela Olaya The Pequin pepper is now in my kitchen, and I plan to use it to the fullest. I’ll throw it into salsa, infuse it in honey and vinegar, add it to smoked stew and pasta, and even sneak it into chocolate mousse for those who love surprises. There will also be Pequin salt for cocktails, spicy butter for meats, and a secret ingredient in ajvar for those who think they’ve tried everything. 😈🔥
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Scoolinary Team
@lanamihajlovic Wow, Lana! You definitely know how to make the most of chile piquín. I love your creativity,from infused honey to the surprise touch in chocolate mousse. Every dish is sure to have an incredible depth of flavor. I’d love to try them all! 😊
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Me he reído mucho… entre el chihuahua y las disputas por herencias… 🤣. Me encanta el picante 🌶🌶🌶 usa con cuidado esos diablillos 😈
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@Beatriz Torija I’m currently considering the best way to use it – maybe in a wild salsa, infused oil, or as a subtle “mistake” on the plate for those guests who always ask, “Do you have something really, really spicy?” Whoever survives – will have a story to tell. 😂
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@lanamihajlovic la idea de infusionar un aceite es fantástica, y la de reservar alguno estos pimientos para algún invitado bien elegido… también 😝😈
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Scoolinary Team
Your description of the Pequin pepper had me laughing—who knew a chili could have such a dramatic personality? 😂 That fiery little chihuahua of yours is no joke! How do you balance its heat without letting it hijack the entire dish?
🔥. Fun fact: I recently tried a tequila macerated with chili… let’s just say it was an unforgettable experience! 😅 You shoul try it with a cocktail with no doubt
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Scoolinar
@Sol Damiani Thank you! I’m glad my description of the Pequin pepper made you laugh – it’s small, but it has attitude!
Balancing the heat of the Pequin pepper is like training a tiny Chihuahua – you can’t give it too much room, but you also don’t want to completely suppress its character. I use it sparingly and often pair it with something to tame it, like citrus acidity or honey.
Chili-infused tequila? That sounds like an unforgettable experience… in the best (or craziest) way possible! Would you do it again, or was it a “once and never again” kind of thing?
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Scoolinary Team
@lanamihajlovic I would definitely go for it again many times.🙂 I loved the experience. My mouth and lips were pleasantly on fire
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