The quest for different and more complex sources of heat is leading chefs to varieties of chile peppers from around the world. They’re moving beyond jalapenos, chipotles and serranos—Mexican chiles now well-known to consumers—to peppers from Africa, Spain, the Middle East, South America, Korea and other locales. And they are using techniques such as pickling and roasting to layer on flavor.
37. Guajillo (Dried mirasol chile from Mexico)
+5.2%
Spicy Chorizo Pizza with guajillo pepper sauce at
California Pizza Kitchen
38. Piquillo (Sweet pepper from Spain)
+5%
Steak Po’Boy with spicy piquillo pepper sauce at
Jason’s Deli
39. Peri peri (Small hot pepper from South Africa)
+15.6%
Chicken with Peri Peri Sauce at
Morrison Community Living
40. Aji amarillo (Yellow pepper with fruity flavor from Peru)
+11.1%
Platanos Maduros Plantains with Aji Amarillo sauce at
Zed451
Source: Technomic Ignite menu data