Product Description

The Guajillo Chile Pepper is the most common chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way.  The color is a brick red with deep burgundy tones and the skins is smooth.

This Chile is between a 2-4 on the heat scale of 1 – 10. Guajillo, combined with the Pasilla and Ancho, form the “holy trinity” of chilies used to prepare the traditional mole sauces.

A mildly hot chile, use in sauces, salsa, soups and your favorite chili. A little goes a long way!

Reconstituting Dried Chile Peppers

Fill a small 1-2 quart saucepan with water and bring to a boil over high heat.  Use a larger saucepan if you are reconstituting more than 6-8 peppers.  Remove the pan from the heat.  Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes.  Drain and use as directed.

Note: Always discard the bitter soaking water.

Storage for dried chili peppers

Store in cool dry space.

Origin

Our Guajillo Chiles originate from Peru and Mexico.