Description
Guajillo chili is not just reserved for Mexican cousin, this versatile dried chili is excellent in sauces, marinades, and rubs. Our Guajillo chili is of the larger, longer, and wider variety, so it is less spicy but the flavor is richer and more pronounced in comparison to the hotter puyar type.
Guajillo chili is barely spicy – it rates on 2,500 to 5,000 on a scoville scale, it is milder than a Jalapeno. Think flavor instead of spice. This is a perfect chili to add just a bit of heat.
Char the chili briefly to give it a smoky flavor, or use as it is in your recipe. Rehydrate in warm water, remove seeds and puree for sauces. Or toast it slightly and ground into rubs, the possibility is endless.
We love a good traditional Salsa Roja and Salsa Macha. Armed with these two traditional and versatile salsa, you can create a myriad of authentic Mexican dishes.
One of our favorite fusion way of using this chili is to rough chop the chili into 1″ sections, shake out the seeds for a sweeter and cleaner taste, fry in hot oil with garlic and Sichuan peppercorn. Wait for it to cool. When cooled, you can either strain the oil and discard the peppers and garlic, the oil is good to use as a dipping sauce for hot pot or as a flavor oil when finishing a roasting dish or pan fry dish. OR you can opt to puree the peppers and garlic with the oil and add a dash of soy sauce, sugar, and salt, it will make a great dipping chili sauce. Turn the heat up by adding other peppers.