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Wiri Wiri Chiles, Dried

Cherry Pepper

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Be weary-weary of the wiri wiri. Reaching high from the branch they look like the heads of fiery little imps keeping tabs on potential prey (that’s you). They dare you to wrangle them in hot sauces or tomato sauces.

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Availability: In stock

$8.14
Chiles

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Details

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.

Additional Info
IngredientsDried wiri wiri chiles.
Recommended ApplicationsThe Wiri Wiri Chile has been traditionally used in Yucatan and Caribbean-style cooking. Great applications include soup, stew, marinades, salsa, or hot sauces.
Basic PreparationRinse 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.
QualitiesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Product StyleDe-Stemmed
CuisineAsian, Cajun, Caribbean, Chinese, Ecuadorian, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai
Handling / StorageStore in a cool, dry place
Scoville Heat Scale50,000–100,000
Shelf Life3 Years
Country of OriginEcuador

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