Profile: This area's rough-around-the-edges sheriff. You and the puya chile will have words if you start trouble.
The thin, mahogany-red puya 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 puya 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 puya chiles.|
|Shelf Life:||1 Years.|
|Basic Prep:||To begin, rinse this product with warm water. Allow 10 minutes to soak in hot water to rehydrate. Then, add to any recipe that requires the product to cook for at least 10 minutes. You can alternatively dice or puree the vegetables after rehydrating them before adding them to your dish.|
|Ways To Use:||Use this dried puya chile to enhance your favorite chili, soup, sauces, rice dishes, or salsa with its spicy yet fruity flavor. Add to a marinade for chicken or fish for a rich flavor with a kick of fire.|
|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.|