The whole guajillo chili pepper, a long, narrow pepper, is very tough and must be soaked longer than most dried chiles. Sometimes called the travieso (mischievous) chile in reference to its playful sting, it rates 2,500 to 5,000 Scoville heat units. It's used in sauces, salsa, soups, chili and cooked dishes.It is the most common chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way. This chile measures 3 to 5 inches in length and is about 1 inch wide. The color is a brick red with deep burgundy tones and the skins is smooth. Guajillo, combined with the Pasilla and Ancho, form the "holy trinity" of chiles used to prepare the traditional mole sauces.
Basic Prep: Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
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