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Japones are also known as Hontaka, Santaka or Oriental style chile peppers. Though they’re native to Mexico and widely used in Latin American and Caribbean cuisine, they are extremely popular in Japan and China as well. These peppers are very hot, measuring anywhere from 40,000 to 100,000 Scoville units. That’s about an 8 or 9 on heat scale of 1 to 10.
“The most interesting sauces made with dried chiles are like musical chords in that they consist of bass, middle range, and high notes.”
– The Great Chile Book
Japones are an important ingredient in Sichuan cooking. Try them in stir fries, salsas and chutneys. These chiles are great for infused oils or added to breads, sauces and relishes. They can also be dry roasted and ground for an extra hot ground pepper. You get about 30-40 in an ounce.
Japones chiles are native to Mexico.
“We had a cookout over the weekend. My husband spent one hour making his BBQ sauce. I followed the recipe on the Red Rocks Hickory Smoke Seasoning. It took about two minutes. My sauce was the hit of the cookout!”