Piquant and earthy, with just a hint of sweetness, Piquin peppers have a unique flavor that can enhance all sorts of dishes. When used fresh, they have a bright, citrusy flavor that’s perfect in salsa or as a garnish. When dried, they take on a more smoky flavor that’s ideal for chili or other dishes where you want a bit of heat without overwhelming the other flavors.
The greener, less ripe peppers will have a milder flavor, which allows those who are sensitive to heat to still enjoy the flavor of these peppers without setting their mouths on fire. As the peppers ripen, they’ll become redder in color and considerably hotter in flavor.
If you want to use the Wiri Wiri pepper in its whole form, we recommend roasting it first. This will help to tone down the heat a bit and bring out the flavor of the pepper. Roasted Wiri Wiri peppers can then be used in dishes like fajitas, tacos, or enchiladas. They can also be diced up and added to soups or stews.
Another idea is to pickle the Wiri Wiri peppers. This is a great way to add some spice and flavor to your favorite dishes. Pickled Wiri Wiri peppers can be used as a topping for burgers or sandwiches, or they can be added to salads or stirred into soups.
In China, Sichuan dishes are created with a blend of spicy ingredients. The fresh green chilies, dried red chilies, Sichuan peppercorns, and red chili oil combine to make so many delightfully spicy foods. One classic spicy Chinese dish is Mapo Tofu. An essential component of Mapo Tofu is doubanjiang, a spicy paste made from dried red chilies.
Kung pao chicken is another classic Chinese dish, and it contains dried red chilies. However, it’s usually on the milder side of the spicy spectrum.
