Capsicum Annuum

Guajillo pepper is one of the famous and popular peppers in Mexico. It is mild to moderately spicy and has a dark red-brown color. It is 7 - 13 cm long and approximately 2 cm in diameter.

STRENGTH: 2.500 - 5.000 SHU (mild)

FLAVOR

The taste of this pepper is most often compared to the taste of green tea, a fruity taste with traces of berries.

PURCHASE AND STORAGE

As with most Mexican chilies, we recommend that before using the whole peppers, briefly toast them in a pan or in the oven at a high temperature and then grind them into a coarse powder or rehydrate them in boiling water (no more than 20 min because they become bitter), with the addition of water in which has been soaked, briefly grind in a blender and press through a strainer to obtain a paste similar to plum marmalade. This paste, covered, will last several weeks in the refrigerator with the possible appearance of mold, which you must remove before use.

USE IN COOKING

Guajillo is used together with Pasillo and Ancho in the preparation of traditional mole sauces.

They are excellent in sauces, salads, soups and chili, especially in salsa for tamales. They can be ground into a powder and rubbed into meat or made into harissa.

Some of the Mexican dishes where Guajillo chili is the main ingredient are Chilate or Mole de olla, Pambazos, Consomés and Carne Adobada.

Due to its mild taste, it is used with fish and chicken or added to salsa as a side dish.