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The piquin Chile is probably the hottest chile that has been traditionally grown and most often used in Mexican dishes when extra heat was desired. They are related to the wild form called Tepin/Chiltepin found in the region, known to have been used by Native tribes 5000 or more years ago. They measure at 50,000 Scoville Heat Units (SHU). Capsicum annuum var. glabriusculum.
Almost as hot is the chile de arbol, also called the "Bird's Beak Chile" in Mexico. It is from the Oaxaca, Jalisco, and Nayarit regions of Mexico. 15,000-30,000 (SHU). It is also of the Capsicum annuum species.
Information from the UK Chile-Head site (see link below) about piquins in Mexico:
"As early as 7000 BC native Indians in the New World were eating the wild 'chiltecpin' (piquín) pepper. This is a small and very pungent chile eaten like peanuts today only by the brave. It is believed that chile peppers were domesticated between 5200 and 3400 B.C. by nomadic Indians dependent on the harvesting of wild plants for more than half of their food."
"Before 1500 B.C. chiles traveled north into Mexico and gained the reputation as a spicy condiment, becoming an important part of the native diet. Around this time the Olmecs, one of the first agricultural tribes, settled in what is now Veracruz in Mexico."
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