Premium Dried Piquín Chiles – Whole Dried Peppers for Fiery Salsa & Salsa Macha

Dried Piquín Chiles

Tiny pods with fierce heat and a nutty, citrusy flavor — the wild chile of northern Mexico, prized for fiery table salsas and salsa macha.

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Nutritional Benefits

Piquín chiles are naturally fat-free, very low in calories, and gluten-free. Like other chiles, they provide vitamins A and C, antioxidant plant compounds, and the natural capsaicin that gives them their heat. A bold, plant-based, vegan-friendly way to add intense flavor without added sodium or fat.

How to Use

Piquín chiles are small and intensely hot, so a little goes a long way. Toast briefly on a dry comal or skillet until fragrant to deepen their nutty aroma. Grind whole into powder for seasoning, crush into salsas, or infuse in hot oil for salsa macha. Add gradually and taste as you go to control the heat.

Recipes

Salsa Macha: Fry piquín chiles with garlic and peanuts or sesame in oil, then blend into a rich, spicy condiment.

Fiery Table Salsa: Crush toasted piquín with roasted tomato and salt for a quick, blistering hot salsa.

Chile Piquín Powder: Grind dried pods into a fine powder to dust over fruit, snacks, and micheladas.

FAQ

How hot are piquín chiles? Very hot — roughly 40,000–60,000 Scoville units — much hotter than jalapeños.

How should I store them? Keep in a cool, dry, sealed container away from light and humidity.

Do I toast or soak them? A quick dry toast brings out their aroma; they are usually ground or crushed rather than soaked.

What is salsa macha? An oil-based Mexican chile condiment where piquín shines alongside garlic, nuts, and seeds.

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