The Guajillo (wha-hee-oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. Guajillo Powder is made from grinding the whole Guajillo Pepper, seeds and stem. The powder is 100 pure to offer an authentic flavor. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under tone. Guajillo chiles flavor 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 skin is smooth. This chile is between a 2-4 on the heat scale of 1-10. Guajillo combined with the Pasilla and Ancho from the "Holy Trinity" of chiles used to prepare the traditional mole sauce.Approx Scoville heat units 2,500 to 5,000.
Guajillo Powder can be added to just about any dish that calls for chiles. Guajillo are traditionally used in Mexican and Southwestern cuisine, from mole sauces to stews and chiles.
Dried Guajillo Chiles.
Chile powders require no preparation. Add directly to recipes when a boost of flavor and heat are desired.
Often also spelled Chile, Chilli, Chille.
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