Chile guajillo / Chile mirasol / Guajillo pepper
Also known as Mira Sol Chile, a toasted tea flavor, and the slight roasted tomato-y flavor is what you may first discern after a bit of chile guajillo. 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 the dried chile Mirasol 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 guajillo chiles are a staple to stock up on.
|Ingredients||Dried guajillo chiles.|
|Recommended Applications||The chile guajillo, with a mild heat, is great when used in your favorite chili, soup, sauces, or salsa.|
|Basic Preparation||Rinse Guajillo peppers 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 guajillo chiles before adding to your recipe.|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place.|
|Scoville Heat Scale||100–900, 1,000–2,500, 3,500–8,000|
|Shelf Life||3 years|
|Country of Origin||Mexico|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|