A guajillo chile (chile guajillo in Spanish) is produced by drying the Mirasol chile which is widely used in Mexican cuisine. It is shiny with deep orange-red and brown tones. Its thin has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat. Used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. Guajillo chiles can be used in pastes, butters or rubs to flavor meats, especially chicken. Try adding to salsas to create a sweet side dish with a surprisingly hot finish.
Be sure to keep hands away from eyes and other sensitive areas after coming in contact with the chiles. After handling the chiles, wash hands thoroughly with soap and warm water.
HEAT: 500-5,000 H.U.
1 oz. package
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