They’re not quite as hot as a habanero, have a fruity-chai-teriyaki scent, and the flavor spicy and sharp. The wiri-wiri is a complicated specimen and doesn’t like to be boxed in. This particular chile has roots in South American and Caribbean cuisines, particularly in hot sauces throughout Guyana.
For a flavorful, even impish hot sauce take a cup of wiri wiri chiles and rehydrate them in ¼ cup of white vinegar. Take the vinegar, chiles, a chopped white onion, a few cloves of garlic, a small thumb of ginger, some honey, a hefty spoonful of your favorite mustard, and pinch of salt and pop them into a food processor and blitz into a rough paste. Serve on bánh mì, over grilled steaks, over mashed potatoes, or toss with a bit of olive oil for a unique salad dressing.
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