According to the Scoville Heat Scale pequin (also spelled piquin) chile peppers are right up there with Tabasco and Cayenne pepper…30,000 SHU to 60,000 SHU. Not as hot as a Scotch Bonnet or habañero pepper but plenty spicy and fruity for my tastes. Pequin chiles grow wild here in Puerto Rico and I have also picked them in the wild bush of Tonga in the South Pacific.
One of the advantages to this recipe is its replenishable without having to add more chilies or start from scratch again…at least a couple times…all that is needed to fill up the bottle again is more brine and time.
Any size glass bottle or jar will work depending upon how many chilies you have. If a gallon jar is used, strain the sauce through a fine-mesh and fill smaller bottles for table use. If you can’t find fresh pequin chilies in local markets, there are dried pequin chilies available in most Latin markets or check out chilepequin.com for seeds and all the instructions to grow your own pequins. They also have several good salsa recipes.
Use this sauce like Tabasco. It adds a little sparkle to just about any savory dish.