Whole Dried Peppers; half ounce (16 grams) bag – $5.00
We start our own plants from GMO-free seeds, in locally produced mushroom compost. No pesticides, no herbicides, no preservatives, ever.
Small bird’s beak shaped Biquinho chile peppers have a sweet, smoky flavor that adds flavor with just a little bit of heat. If you are just discovering heat, start with just one pepper at first, then add just one more next time, and so on. Finely ground into a powder, they can be blended into salsas, hot sauces and marinades, or tossed into salads, soups, and stews. Ground to dried flakes, they can be sprinkled as as a topping over pizza, mixed into pasta, or blended into pesto. Whole Biquinho chile peppers can be rehydrated in water or vinegar and stir-fried with other vegetables, sliced and baked into scones or bread, sautéed into rice-based dishes. Biquinho chile peppers pair well with herbs such as cilantro, basil, and parsley, meats such as barbeque beef, pork, or poultry, cabbage, legumes, dark leafy greens, and tomatoes.
Possible, but not tested, Scoville scale: 1,000-2,000 Schoville units.
Dried & Flaked they are best blossomed in oil as a stew base. Dehydrated, they can be revitalized by a 15 minute soak in water, vinegar or a combination of both. Save the liquid for the sauce.