GOAT'S HORN CHILES, GRANULATED (E68)

One of the most popular varieties is is aji cacho de cabra, or goat’s horn chile. Hot, smoky and bold, goat’s horn chiles have always been a popular ingredient in indigenous Mapuche cuisine. The peppers, a variety of Capsicum annuum, are typically sun dried before being smoked over a wood fire. They are then hung to dry prior to grinding. Today they are best known as the main ingredient in merkén, a famous spice blend which also contains coriander and salt. Once viewed as fare for the lower classes, both merkén and goat’s horn chiles are currently experiencing a resurgence in popularity in Chile and abroad. Granulated goat’s horn chile can be used in a wide array of dishes, from marinades for grilled meat to chili con carne, soups, dips are much more. It is also delicious in simple salsas with fresh tomato and cilantro or as a seasoning for Chilean chorrillana, nacho fries from Chile.