Birds Eye Dried Chile Peppers
Bird’s Eye chile peppers are generally red at maturity, but may also be yellow, purple or black. They are very popular in cuisine from Cambodia, Vietnam, Thailand and the Philippines. With heat similar to a habanero, they add quite a punch to many types of dishes, including pastas, soups, sauces, dips and more.
Contents: Organic Bird’s Eye Chiles (Capsicum annuum).
- Small, fiery hot chile with earthy flavor
- An African chile also known as the piri chile
- Combines well with citrus and acid flavors
- Popular uses include condiments, marinades, and Portuguese piri piri sauce
- Net Weight: .75 ounce (21 grams)
- 100,000 – 175,000 heat units
- Rehydration process produces a delicious broth as well
- Certified USDA Organic
Using Dried Peppers
To use in most recipes, cover the chilies in cool water in a bowl for 20 minutes to hydrate. Chilies can last and hold their flavor for more than two years when stored in an airtight container. To prepare dried chiles, cut off the stem and make a long slit down the length of the chile. Remove seeds from the inside of the chile pod. Discard stem and seeds. Continue to prepare dried chiles according to your recipe. During preparation chile oils will cling to fingers, so be sure to wash hands thoroughly before touching sensitive areas such as eyes.
To flavor foods, simply chop the prepared, reconstituted chiles into fine pieces and sprinkle on your dish. To make a simple hot sauce, soak chiles in ¾ cup hot water for 5 minutes to reconstitute. Place water and chiles in blender until well mixed. Add ¼ teaspoon vinegar and 1 teaspoon lemon juice, and blend again. If necessary, add more water to achieve desired consistency.
Forest to Fork is a proud to collaborate with MycoLogical Natural Products Ltd. to offer this product.