Profile: This area's rough-around-the-edges sheriff. You and the pulla chile will have words if you start trouble.
The thin, mahogany-red pulla peppers aren't much. Try a nibble and see how quick they are with their spice. These slim dudes are gorgeous. Instead of a stinging heat, expect a radiant burn that throbs on your tongue for a time.
A container of pulla chili pods smells like the desert on a hot day - dusty, dry, and aromatic. The flavor is sweet and tangy, like a young cherry. The chile's spiciness may rapidly overpower its own flavor, so use the reconstituted water to effectively extract it.
|Ingredients:||Dried pulla chiles.|
|Shelf Life:||1 Years.|
|Basic Prep:||Rinse with warm water first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée it after rehydrating it.|
|Ways To Use:||pulla Chiles have a highly spicy flavor with sweet and citrus notes. Pequins are great with shrimp or lobster, chili, salsa, or stew.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|