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.
Our Guajillo Chiles originate from Peru and Mexico.