Profile: Dried Guajillo chile peppers have the flavor and spice of an Americano. From rice to fish, salads to dressings, shrimp to meat, the guajillo pepper is a versatile ingredient.
After a touch of chile guajillo, you'll notice a toasted tea flavor and a slight roasted tomato-y flavor. A sliver of blackberry and raspberry lingers in the corner of your eye before vanishing. It's a taste you can't resist chasing, only to have it slip around another curve before you can catch it and bring it close. The rough peel demands steeping the dried chili Mirasol longer than other chiles.
Guajillo is one of the most versatile chillies. To add nutrition, sweetness, and spice to marinades and sauces. If you like to cook Mexican food, guajillo chilies are a must-have.
|Ingredients:||Dried guajillo chiles.|
|Shelf Life:||2 Years.|
|Basic Prep:||Rinse Guajillo peppers first. 10 minutes in hot water to rehydrate. Add to any recipe that calls for cooking for at least 10 minutes. You can also dice or purée guajillo chilies before using them in a dish.|
|Ways To Use:||The mildly hot guajillo chile is fantastic in chili, soup, sauces, and salsa.|
|Cuisine:||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Country of Origin:||Mexico|
|Scoville Heat Scale:||100–900, 1,000–2,500, 3,500–8,000|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|