Wiri Wiri Peppers
Guyana Pepper / Hot Cherry Pepper / Bird Cherry Pepper
Be weary-weary of the wiri wiri pepper. Reaching high from the branch, wiri wiri peppers look like the heads of fiery little imps keeping tabs on potential prey (that’s you). These chiles dare you to wrangle them in hot sauces or tomato sauces.
Wiri Wiri peppers are not quite as hot as a habanero but have a fruity-chai-teriyaki scent with a spicy and sharp flavor. The wiri wiri pepper 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.|
|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||Peru|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|