They’re not quite as hot as a habanero, have a fruity-chai-teriyaki scent, and the flavor spicy and sharp. The wiri-wiri is a complicated specimen and doesn’t like to be boxed in. This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana.
For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. Take the vinegar, chiles, a chopped white onion, a few cloves of garlic, a small thumb of ginger, some honey, a hefty spoonful of your favorite mustard, and pinch of salt and pop them into a food processor and blitz into a rough paste. Serve on bánh mì, over grilled steaks, over mashed potatoes, or toss with a bit of olive oil for a unique salad dressing.
|Ingredients||Dried wiri wiri chiles.|
|Recommended Applications||The Wiri Wiri Chile has been traditionally used in Yucatan and Caribbean-style cooking. Great applications include soup, stew, marinades, salsa, or hot sauces.|
|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, Ecuadorian, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||50,000–100,000|
|Shelf Life||2 Years|
|Country of Origin||Ecuador|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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