This Guatemalan pepper is named for a town in the northern region of Alta Verapaz, where it's the base of kak'ik, a turkey stew that dates to the Mayans. Higgins dry-smokes it to add to home-cured salami. It's also a great alternative to jalapeño in pico de gallo.
Credit: Photograph by Michael Pirrocco
Powered By ZergNet
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.
56 Perfect Things
Tech, Tools, Toys, & the Hottest New Gear
Plus: The Deadly Thrill of BASE Jumping
ON NEWSSTANDS NOW