Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Pulla Chile Peppers
Inventory, 5 lbs : 1.10
This item was last sold on : 09/25/17
The dried Pulla chile pepper is elongated and slightly curved, averaging between 7 and 10 centimeters in length. Tapering to a blunt point at its tip, the chile is a deep glossy red color with a satiny exterior. The Pulla chile resembles its cousin the Gaujillo, but offers more intense heat. Considered a medium spicy chile, the Pulla has a light fruity flavor with a slight hint of licorice. Its medium-pungent heat is dusty and dry. Scoville units: 6 (5,000-15,000)
Dried Pulla chile peppers are available year-round.
The Pulla chile pepper is sometimes spelled Puya which is the phonetic spelling in English (pronounced POO-yuh). It is known by the same name whether fresh or dried, and is a member of the Capsicum annuum species.
Dried Pulla chile peppers contain vitamin A, B and C, and and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Dried Pulla chile peppers can be used similarly to dried Guajillos, though they will impart more spice into the dish. They may be added directly to a recipe in the dried form or rehydrated by soaking in hot water for 10 minutes. To maximize their flavor, roast for three to four minutes in 250-degree oven or toast in a dry cast iron skillet. They add a sharp high note of spice to stews, soups, dips, chutneys, casseroles, cooked vegetables, and as a seasoning for salsas, sauces and marinades.
The Pulla chile has been the hot topic of a debate among chile experts in deciding whether it is a form of the Guajillo, Mirasol or Arbol chile. The most widely accepted theory is that it is a descendant of the Guajillo. Pulla chiles thrive in the Central Valley of Mexico, the Mexico City region.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kettner Exchange||San Diego CA||312-415-5455|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Fonda Don Diego||Coronado CA||619-537-0054|
Recipes that include Dried Pulla Chile Peppers. One is easiest, three is harder.
|Keep It Simple Foods||White Bean and Onion Soup with Pulla Chili Oil Croutons|
|Foodily||Anticuchos (grilled Beef Heart)|
|Weird Combinations||Southwest inspired homemade empanadas|