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The Guajillo (wha - hee - oh) Chile Pepper (Capsicum Annuum) 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. This chile measures 3 to 5 inches in length and is about 1 inch wide. 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 chiles used to prepare the traditional mole sauces.Scoville heat units 2,500 to 5,000.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
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