Chieftain^® Wild Rice Company

GUAJILLO, DICED

Description:

The Guajillo (wha - hee - oh) Chile Pepper is one of the most commonly grown chiles in Mexico after the Ancho.  The flavor of the Guajillo is distinct, combining spiciness with a smoky tanginess, slightly fruity with a strong piney, berry undertone. Mildly hot, a little of this Chile goes a long way for flavoring.  Commonly used to make Harissa, a chile paste mixture.  This richly colorful Chile is brick red with smooth skin and deep burgundy tones.  The Guajillo measures 3 to 5 inches in length and is about 1 inch wide.  The Guajillo is part of the “Holy Trinity” of chiles used to prepare the traditional mole sauce.  With its leathery skin it may take a longer soaking period that most chiles.  Scoville heat units 2,500 to 5,000.  Guajillo has been processed into 1/4" pieces conveniently cutting prep time in the kitchen.

Suggested Use:

Guajillo Chiles are common to Mexican cooking and may be used in chile paste, salsas, sauces, soups, stews, chili, and in Tunisian cooking. Tequila shrimp, Guajillo cheddar grits, Guajillo polenta with sun-dried tomatoes, and grilled skirt steak with Guajillo sauce are some tasty alternatives for menus.