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De-Stemmed Wiri Wiri Chiles

Wiri Wiri Chiles are hard to find and highly pursued for their bright color, fresh flavor, and exceptional heat. These peppers have been de-stemmed for convenience.

  • Small 1/2-inch berry-shaped chiles with an average of 60,000 to 80,000 SHUs

  • Related to the Habanero and Bhut Jolokia chiles which actually originated from the Americas

  • Popular in the cuisines of Central America, Caribbean Islands, and the Yucatan regions

  • D'allesandro
    Price: $89.75
    $5.61 / Ounce

    This product will be returning soon!

    Suggested uses

  • Used for centuries in Yucatan and Caribbean-style cooking to add a significant amount of heat to their traditional foods

  • Commonly used in hot sauces, extra-spicy salsas and marinades

  • Add significant heat to very large quantities of soup and stew

  • Basic prep

    Rinse Wiri Wiri Chile first with warm water then soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.

    Storage & handling

    Store in cool, dry place.


    Dried wiri wiri peppers.

    Hard-to-find and highly pursued, Wiri Wiri Chiles are a variety of "Capiscum frutescens" chiles, making them close relatives of Habanero and Bhut Jolokia chiles. Also sometimes called the Wiri Wiri Guyana pepper.

  • Turns from green to orange to red when mature, these small 1/2-inch berry-shaped hot peppers typically measure 60,000 to 80,000 SHUs

  • They have played a role in the cuisines of Central and South America and throughout the Caribbean for hundreds of years, although they have been widely cultivated throughout Asia as well

  • These are a popular fresh variety for gardeners due to their bright colors and ornamental value

  • Classic recipe

    Spicy Mango Sour

    Mango sour, a familiar condiment in Guyana, is a spicy, sour sauce that goes with just about everything savory. The green sweetness of mango and vinegar bring out the fruity heat of our Wiri WIri Chiles. Up the heat one pepper at a time if more spice is desired.