Whole fresh or dried or powdered
Capsicin, carotenoids, flavonoids, volatile oils, steroidal saponins
Salsa Puya is as ubiquitous in Jalisco as Tabasco is in Louisiana. This fiery brick-red hot sauce, bottled in Jalisco, gives this region's sangrita its unique flavor. It's also sprinkled on meats and tostadas and all sorts of botanitas (snacks). The puya chile, related to the guajillo, is a dried, blood-red chile about four inches long, tapering to a curved tip. Its flavor is decidedly tart, almost limey, with a piquancy that assaults the back of the tongue.
Pronounced "POO-yuh". The Puya chile is also sometimes referred to as “Pulla”. A member of the C.annum species the Puya chiles are plentiful in Jalisco through Mexico City and the surrounding region throughout the Central Valley of Mexico.
Puya Chiles have been the center of a spirited debate among serious
chile heads in determining if it is a hybrid of the de Arbol or the
Guajillo chile. We fall in the camp of it being related to the Guajillo.
Puya chiles look very similar to the more popular Guajillo. Puyas tend
to be a bit smaller and pack more heat (5,000 to 8,000 Scoville
Heat Units) than the Guajillos (2,500-5,000 SHU). Puya chiles are
considered a medium heat chile while Guajillos a more of a mild chile.
The relationship between these two chiles closely resembles how the California Chile (also called Anaheim chiles) looks very similar to the New Mexico chile but with different heat levels.
Puya chiles are slightly curved and elongated while tapering to a point. 3-4” in length these thin red peppers ripen to a deep crimson to purplish color and are a bit translucent. These chiles have an intense heat that is pungent, dry and a bit dusty. Puya Chiles have a light fruity flavor profile, with licorice and cherry undertones that brings to mind wild berries. Our Puya
chiles are grown in Mexico.Puya chiles are a favorite substitute of Guajillos by sophisticated chefs who are looking more for their fruity flavor more than for the flesh of the chile pod. This makes them ideal to be diced, pureed or mashed and then made into a sauce.
The Puya Chile is a popular chile in central Mexican cuisine and we like to use these as a substitute for Guajillo chiles in our Mexican mole sauces for some added kick. Use Puya chiles to flavor meat dishes using chicken, fish, pork or veal. Also adds delightful flavor to breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, pizza, salsas, sauces, soups and stews.
They're excellent pureed into sauce or fried for chile oil.