Puya Chilli

Updated: Mar 29, 2019

Heat 4/10

5.000 to 8.000 on the Scoville scale

These chillies are green immature vegetables, which become red at maturity.

Basically, all the green peppers are unripe red ones and that is why their taste is not as hot as the one of the red chiles.

The puya chile is a type of chile which resembles the guajillo chile, but it is found in a smaller size.

It has a more intense and hotter taste, with a fruity flavor with hints of cherry.

Puya chillies are typically used dried, so they are picked late into their maturity.

This leads to the rich crimson red to almost purple colour you see in the chilli.

The puya chile is sometimes used only for its flavor and not for its flesh. In this case, the puya chile is soaked for some minutes in water or roasted at high heat and then pureed or diced.

The puya chile is used for pizza toppings, pasta fillings, with various meat dishes, especially pork and veal, but also with fish and chicken in the Asian cuisine.

© 2018 Wessel Woortman

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