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The Diced Guajillo (wha - hee - oh) Chile Pepper (Capsicum Annumm) is the most common chile in Mexico after the Ancho. The Guajillo has been processed into 1/4 pieces to cut back prep time in the kitchen. 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 skin 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 chiles used to prepare the traditional mole sauces.Scoville heat units 2,500 to 5,000.
Suggested Use:
Guajillo is a mildly hot chile. Use in sauces, salsa and soups. Add directly to recipes with other spices. The Guajillo Chile imparts a distinctive flavor to refried beans. A little goes a long way.
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