The slender, mahogany-red colored peppers don’t look like much. Try a bite and you’ll be shocked by how quick on the draw they are with their spice. These skinny guys are hot as hell. Instead of a sharp stinging heat, expect a glowing burn that’ll persistently linger for while as it throbs on your tongue.
Stick your nose in a container of puyas and you’ll find it smells like the desert on a triple digit day – dusty, dry, and pungent. The flavor tastes a bit of a young cherry – sweet and slightly tart. To best extract the flavor use the water the chile reconstituted in as the chile’s heat may quickly overtake its own flavor.
|Ingredients||Dried puya chiles.|
|Recommended Applications||Use this Puya Chile, with its hot yet fruity flavor to enhance your favorite chili, soup, sauces, rice dishes or salsa. Add to a chicken or fish marinade for a complex flavor with a punch of heat.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||3,500–8,000, 10,000–23,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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