Ideal for dishes where one doesn’t want to over power other flavors, the guajillo chile is a larger chile pepper found often in Mexican cuisine. The second most common chile in Mexico after the ancho, guajillo peppers are usually combined with pasilla chilies and ancho chilies to make mole.
Scoville Heat Rating: 2,500-5,000
Origin: Mexico
Applications: Dried guajillo peppers can be ground into chili powder or reconstituted in boiling water. Use to add mild heat to soups, salsas, and sauces.
How to Store and Share: Store your dried guajillo chilies in a cool, dry place.
0 Items in Cart
