The Guajillo (wha - hee - oh) Chile Pepper (Capsicum Annuum) 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. This Chile is between a 2-4 on the heat scale of 1 - 10. Guajillo, combined with the Pasilla and Ancho, form the "holy trinity" of chiles used to prepare the traditional mole sauces.Scoville heat units 2,500 to 5,000.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way
Dried guajillo chiles.
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.
Often also spelled Chile, Chilli, Chille.
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