Turn up the heat this February with our ingredient of the month – the small but powerful piquin chilli. These tiny chillies pack a fiery punch! Reaching a whopping 80k-100k on the Scoville scale of chilli heat, the brilliantly red peppers are almost 20 times hotter than the jalapeño but a have a citrusy note to their spiciness with a lovely chocolatey, earthy undertone.
Our batch of piquins is fresh in from Mexico, where they are grown and harvested in the wild.
4 tomatoes - halved
1 small red onion - peeled and cut into wedges
½ green pepper - cut in 4 pieces
2 cloves garlic - left whole and unpeeled
10g bunch of coriander - roughly chopped
Soak the 1 tsp of whole PIQUIN CHILLIES in freshly boiled water from the kettle
In a dry frying pan, char the tomato halves skin side down with the green pepper pieces, the whole garlic and the onion wedges for 10 minutes or until the skin is charred and the flesh is soft
Peel the charred garlic. Finely chop the charred onion, peeled garlic and the soaked PIQUIN CHILLIES (discarding the soaking water)
Finely chop the charred tomatoes and green pepper then stir into the chopped onion mix along with the juice of ½ lime, the coriander and a big pinch of salt. Leave to one side