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Cultivated mainly in the central highlands and in some locations in Sololá, it is consumed immature, green-black in color, and in a dry state in different preparations of Guatemalan cuisine. It is highly appreciated for its smell and flavor,...

Chile raisins are often used in sauces, producing a savory flavor, used in soups, table sauces, moles and some cooked sauces.

Contains approximately 4 to 5 chile raisins.

The fresh pepper fruit stands out for its high content of vitamins A and C and calcium. Depending on the variety, it can have different contents of capsainoids, alkaloids responsible for the spicy flavor and carotenoid pigments.

Our original sauce but it doesn't bite at all! It is inspired by the iconic flavors and ingredients of traditional Guatemalan cuisine. A mixture of chile guaque and chili raisin with hints of smoke and sweet notes....