Open the bottle of tequila and add the coriander seeds, chiltepins, peppercorns, cilantro, and lime peels. Close the bottle and refrigerate for at least 4 hours and preferably overnight
Combine the salt and chile piquín powder in a shallow bowl and mix.
To serve, pass the lime over the rims of shot glasses, dip the glasses in the salt mixture, and pour in the chilled and chilied tequila.
