Puya Chiles (PU-yah), Capsicum annuum, are medium-heat chiles measuring 5,000 – 8,000 Scoville Heat Units (SHU). They can also be called chile puya, puya chile, chile pull or puya peppers. The name means “prod” or “goad”; the name can also be a slang term indicating that something is a cutting or sharp, like their little sting of heat.  

Puya chiles are longer than they are wide; they are about ½ inch wide across the shoulder, and 3-4 inches long, tapering to a point. They are a deep red, almost maroon, and their flesh can be translucent. They are often mistaken for Guajillo chiles, but Puyas are a bit smaller and a bit hotter.

Businesses who purchase Puya Chiles are cafés; brewpub style restaurants; and breweries.

There are approximately 3-4 Puya Chiles per ounce.

Flavor Profile

Puya chiles have a light, fruity flavor profile, with licorice and cherry undertones.

Heat Level 

Puya Chiles have a medium-level heat, as they measure 5,000 – 8,000 Scoville Heat Units (SHU).

How to Use

The versatile Puya Chile adds light, fruity flavor to a wide array of dishes. Make fruity, flavorful Puya Chile Sauce and serve with enchiladas, pour over nachos, or ramp up your nachos and make Chilaquiles with Puya Chile Sauce. They’re an easy substitute for Guajillo Chiles, so swap them in when making Pozole Rojo or the Mexican beef stew, Birria. Toss into Chile Marinated Pork to lighten up this dish’s smoky flavors.

The Puya chile is a popular chile in central Mexican cuisine and is used to flavor chicken, fish, pork or veal. It’s also used when making breakfast burritos, casseroles, chutneys, cooked vegetables, dips, enchiladas, pizza, salsas, sauces, soups and stews. 

Pair the Puya Chile with lime, orange, lemon, garlic, smoky flavors, cilantro, coriander, cumin, onion, cinnamon, chocolate, coffee, fennel, Mexican oregano, and thyme.