Guajillo Chile Pepper

Guajillo Chile Pepper


Scientific Classification

Capsicum annuum

Heat rating in Scovilles:

2500 – 5000

A Guajillo chile (Pronounced gwah-HEE-yoh) is produced by drying the Mirasol chile. Along with anchos, they’re the most commonly used chiles in Mexico. Smooth, shiny, and typically reddish-brown in color, their skin is tough and needs to be soaked in water longer than other dried chiles.

TASTE: This pepper has a green tea flavor with berry overtones, a slight smokiness and the warm flavor of a ripe, juicy, sweet tomato.

CULINARY USES: Used to make salsa for tamales, the dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

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