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|
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