Puya chile peppers are a favorite in Mexican cuisine for making salsas but also for making sauces, particularly mole sauces, to flavor beef and pork, various seafood dishes, vegetables, and for use as ground chili flakes. Fruitiness is the defining characteristic of the puya chile. Some compare them to a cross between the guajillo and chile de arbol, though with less pronounced heat. Puya peppers are similar in flavor to the guajillo with a somewhat pungent heat and strong fruity flavor. Some consider the heat to be a rather intense heat, but those spicy food lovers accustomed to higher heat chilies, the puya chile might be considered a milder pepper, or at least one with some pleasant heat. Compare that to a typical jalapeno pepper, which ranges from 2,500 to 8,000 SHU, and you'll find them quite comparable. The puya chile heat ranges from 5,000 to 8,000 Scoville Heat Units on the Scoville Scale. Puya chiles are considered fairly hot peppers, similar in heat to a fresh jalapeno pepper. They look quite a bit like guajillo peppers, and are often confused for them, though in general they are typically smaller than guajillos. The skins are a deep crimson red and can grow even darker. The pods of puya chiles are long, flat, and tapering and somewhat curved. Puya chiles hail from Mexico, and are plentiful in Mexico's Central Valley as well as Mexico City. The Puya may be used as a pizza topping, or with meat dishes, such as pork, veal, fish and chicken. It may be soaked in water to pull out the flavor, and then the water can be used in your dish.
It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce.
The puya chile is a Mexican pepper similar to the guajillo, but smaller and hotter. The puya chile is a Mexican pepper similar to the popular guajillo pepper, but smaller and hotter known for its fruity flavor and aroma.
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