Product Description
PURPOSE
WHAT IS IT?
A guajillo chili (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum which are widely used in Mexican cuisine. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. They are often mixed with other spicier chilis that offer more heat, such as the holy trinity of peppers that includes guajillo, ancho, and pasilla chilis.
EXPERIENCE
Dried guajillo chile molido lends the flavor of green tea, slight roasted tomato-y flavors, with berry undertones. It has a moderate amount of sweet heat and spruce notes that complement savory dishes. To toast them for a recipe, heat a pan to medium heat. Place the chiles in the pan and toast them for about 20 to 30 seconds on each side until they start to become aromatic. Do not let them burn or they will develop an acrid taste!
CULINARY GEOGRAPHY
Popular in Mexican and latin cuisine, the Guajillo chile pepper is primarily grown in central and northern Mexico. The states of Durango, Aguascalientes and San Luis Potosi are major producers. Because of their tingle and spicy bite, Guajillo chilies are also known as “travieso,” meaning mischievous in Spanish.
TRADITIONAL USES
- Grilled or smoked
- Add to guacamole
- Salsa
- Stuffed with cheese and fillings
IMPROVISATIONAL ‘RIFFS’
- Toast and steep in stock for bright red chile broth
- Rehydrate and blend into enchilada sauce with garlic and tomato
- Simmer whole in rice for subtle fruity heat
THE BACKSTORY
Guajillo, pronounced gwah-HEE-yoh, means “little gourd”, named for the rattling sound the seeds make in the dried pods. In Mexico, the guajillo chile is called the chile guajillo. In the state of Guanajuato, it is also called the chile cascabel ancho. In the U.S. it is commonly called the guajillo chili or Mirasol pepper.
AKA
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