This carrot-orange chile is one of the Peruvian Aji chiles. Also known as Puca uchu or Aji Red, the Andean Aji type is quite a rare pepper. The peppers grow to a length of 3 to 5 inches. The flavor is incredible – like a cross between tangerine, papaya and melon. The many and very hot midribs may be easily removed.
They color from green to chocolate brown and finally to red and are excellent for drying. Usually the dried pods are grinded into powder for use in sauces and stews.
This is one of our favorite hot chiles.
Sustainably Grown; Pesticide-free
Ranges from 30,000 to 50,000 on the Scoville Heat Scale
- Use in sauces, stews and soups
- Great for salsas and sauces
- Thickened with dairy, mayonnaise, and/or some form of bread, ladle on meat, poultry, fish, starches, beans, and vegetables
- Perfect for cooking rice, lending vibrant color and sweet, rounded flavor
- Experiment using it in place of other harsher chiles in spice blends like chili powder for a fruitier variation