The piquín chile (Capsicum annuum var. glabriusculum), often spelled "pequin," is a small, fiery chili pepper native to Mexico and Central America. Measuring typically 0.5 to 1 inch in length, piquín chiles are known for their intense heat, with Scoville ratings ranging from 30,000 to 60,000 units.
Culinary use of piquín dates back centuries, with indigenous groups incorporating the pepper into traditional dishes and sauces. In Mexican cuisine, piquín is commonly dried and ground or used whole to flavor salsas, soups, and pickled vegetable mixes. The chile’s smoky, citrusy flavor profile is often highlighted in regional salsas like salsa piquín, and it is sometimes infused into vinegar or oil for table condiments.