Guajillo chile peppers are quite common to Mexican cooking. Along side anchos, they are probably the most usually used chiles in Mexico. What the anchos are to ‘deep’ and ‘wealthy’, guajillos are to ‘spicy’ and ‘dynamic’… a puree of toasted, rehydrated guajillo sings with a chorus of bright flavors that combine spiciness, tanginess (like cranberry), a slight smokiness and the warm flavor of a ripe, juicy, sweet tomato; the flavors go on and on. The Guajillo chile pepper rates between 2,500 and 4,000 Scoville units at the heat index. Its fruit is large and mild in flavor, with a small amount of heat. They’re used to make salsa for tamales. The dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and a number of other ingredients to supply a thick, red, flavorful sauce.
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