I was pleasantly surprised to find these dried hot peppers at Penzey’s Spices in Cleveland near the famed West Side Market. I had never seen or heard of them before but was intrigued by their origin and the fact that they looked very much like many of the dried Mexican hot peppers I commonly find in the grocery markets all over Chicago.
You can crush, grind or reconstitute these peppers with water and add them to soups, stews, meats or wherever you enjoy a whole lot of extra kick in your food.
Have you ever tried them before? Which dishes have you added them to?