Walking through one of the big-box garden centers, I stumbled across a couple of strange plants in the chili pepper section. Now, those who know me, know I love me some spicy food. “Hot” is one of my absolute favorite sensations. So when I come across a chili I’ve never seen before it’s an exciting day for me.
Enter: the “Hawaiian Chili Berry”
(…or so it was mislabeled)
I have a couple of “Hawaiian Chili Pepper” plants (Capsicum annuum longum) here on the property and these look nothing alike. I thought maybe it was some kind of hybrid or mutation of the bird pepper, but it turns out it was something much more unique.
After consulting the internet (thank you Reddit), it turns out these are Guyana or Wiri Wiri peppers. Sometimes referred to as the “cherry bomb”. These little guys are only about 1/2″ across and pack the same heat as a habanero at 100,000 to 350,000 SHU. That’s over 40x the heat of a jalapeno, in a tiny little pepper.
The flavor is also one-of-a-kind with pronounced tomato undertones. Like a cross between a sweet cherry tomato and a habanero. I will definitely be experimenting with these peppers in stews and salsas. They may even make for great little pickled peppers or an addition to my Hawaiian Chili Pepper water.
I’ve also been harvesting seeds and will be propogating these peppers to make sure i have lots more to eat.
What is your favorite way to use chili peppers?