Valentina is made with chilies that are similar to which variety that is part of the species Capsicum annuum?
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Valentina (hot sauce) Valentina is a brand of pourable hot sauce manufactured by Salsa Tamazula, a company in Guadalajara, Mexico. It is typically sold in 12.5-ounce and very large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle (the cap does not unscrew). The sauce, and the parent company's Tamazula hot sauce, are made with puya chilis from Jalisco state – similar to the Guajillo chili and known by the name "guajillo puya" – is described as thicker than Tabasco sauce and less vinegary, with more chile flavor. Valentina comes in two varieties, hot and extra hot, and the sauce is known for its use on tacos and its taste, as opposed to only for its heat. Valentina's ingredients are water, chili peppers, vinegar, salt, spices and sodium benzoate (as a preservative).
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Guajillo chili A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species "Capsicum annuum" which is widely used in the cuisine of Mexico.
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Paprika oleoresin Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of "Capsicum annuum" or "Capsicum frutescens", and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
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Scotch bonnet (disambiguation) The scotch bonnet is a variety of chili pepper.
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Lettuce leaf basil Lettuce leaf basil is a large-leaf variety of "Ocimum basilicum" (sweet basil). The large, crinkled leaves, which grow on the short, wide plant, are sweet, but not as strong as other sweet basils. This makes them particularly suitable for tossing into salads or wrapping fish, chicken or a rice stuffing for grilling.
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Cubanelle The Cubanelle, also known as "Cuban pepper" and "Italian frying pepper", is a variety of sweet pepper of the species "Capsicum annuum". When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic, Puerto Rico and Italy where it is known as an Italian frying pepper.
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Espelette pepper The Espelette pepper (French: "Piment d'Espelette" ] ; Basque: "Ezpeletako biperra") is a variety of species C. annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002.
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Poblano The poblano ("Capsicum annuum") is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name "ancho" ("wide") or chile ancho ("wide chile").Stuffed fresh and roasted it is popular in "chile rellenos poblanos".
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Shallot The shallot is a type of onion, specifically a botanical variety of the species "Allium cepa".
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Vinagrete Vinagrete is a typical Brazilian condiment made of tomato, chopped onion, olive oil, vinegar, salt, and bell pepper. It usually accompanies salads, grilled meat, and roasted chicken.
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Veronicastrum virginicum Veronicastrum virginicum (Culver's root, Culver's-root, Culverphysic, Culver's physic, Bowman's root, black root; syn. "Leptandra virginica" (L.) Nutt., "Veronica virginica" L.) is a wildflower native to the United States from southern Maine to northwest Florida to northern Louisiana up through Minnesota and a bit north of the Canada–US border; good for USDA zones of 3 to 8.
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Ceviche Ceviche (] ) is a seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with "ají" or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
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Habanero The habanero ( ; ] ) is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but white, brown, yellow, green, and purple are also seen. Typically, a ripe habanero chili is 2 - long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.
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Carum Carum is a genus of about 20 species of flowering plants in the family Apiaceae, native to temperate regions of the Old World. The most important species is caraway ("C. carvi"), the seeds of which are widely used as a culinary spice. In the Mongolian Flora (adjunctive by Urgamal M., 2012) is two species ("C. carve" L., "C. buriaticum" Turcz.) belong to the genus "Carum" L.
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Allium altaicum Allium altaicum is a species of onion native to Asiatic Russia (Altay, Buryatiya, Zabaykalsky Krai, Irkutsk, Tuva, Amur Oblast), Mongolia, Kazakhstan and northern China (Inner Mongolia, Heilongjiang and Xinjiang).
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Llajwa Llajua or llajwa (] ) is a hot sauce prepared from locotos (Bolivian hot chili peppers) and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quirquiña (Bolivian coriander) in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batan, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender.
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Amatriciana sauce Sugo or salsa all'amatriciana (] ) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato, and in most variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the "Amatriciana" is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio.
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Petunia integrifolia Petunia integrifolia, also known as Petunia violacea and as the violet petunia or violetflower petunia, is a species of wild petunia with violet-colored blooms. "Petunia integrifolia" is native to Argentina. The flower is a wild (non-hybrid) variety that produces approximately 1.5 inch blooms, typically smaller and harder to cultivate than the more popular and common home garden varieties.
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Hypericum acostanum Hypericum acostanum is a species of flowering plant in the family Hypericaceae. It is endemic to Ecuador, where it is known only from Loja.
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Pearl onion The "true" pearl onion ("A. ampeloprasum" var. "sectivum" or "A. ampeloprasum" 'Pearl-Onion Group'), (also known as 'button' or 'baby onions' in the UK, or 'creamers 'in the US, ) is a close relative of the leek ("A. ampeloprasum" var. "porrum"), and may be distinguished from common onions by having only a single storage leaf, similar to cloves of garlic. In French they are known as 'petit poireau antillais'.
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Prunesta Prunesta is a rare native Italian red wine grape variety. According to Ian D'Agata in "Native Wine Grapes of Italy": "It has a midium-sized, very stocky, pyramidal, winged bunch, with large, oval, blue-black berries." It is a component of 10 Calabrian IGT wines, primarily in the Province of Reggio Calabria and the Province of Crotone.
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Sangrecita Sangrecita is a Peruvian cuisine dish of chicken blood. It is seasoned with garlic, onion, chili pepper, herbs and prepared with potato or yuca.