Also known as the Mirasol pepper, a toasted tea flavor, and the slight roasted tomato-y flavor is what you may first discern after a bit of guajillo chile. There’s a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away. It’s a flavor you can’t help but chase, only for it to glide behind another corner before you can grab it by the shoulder and pull it close. The tough skin requires you to steep this dried chile in water much longer than you might with other chiles.
Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. Blend into marinades or sauces for an added boost of nutrition, sweetness, and spice. If you’re interested in cooking Mexican food then the guajillo is a staple to stock up on.
|Ingredients||Dried guajillo chiles.|
|Recommended Applications||The Guajillo Chile, with a mild heat, is great when used in your favorite chili, soup, sauces, or salsa.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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