Guajillo chile peppers are quite common to Mexican cooking. Along side anchos, they are essentially 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 few other ingredients to produce a thick, red, flavorful sauce.
SPICY & DYNAMIC – Tannic with a hint of Pine- Green Tea and stemmy flavor with berry tones.
MEXICAN DISHES – Most Usually Grown Chili in Mexico
RESTAURANT QUALITY – somewhat hot, smooth, shiny, deep red in color
micostenita Guajillo Mexicano – 100% Natural
Frequently Bought Together
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