Learn more about the pepper, its uses, and more here. It's a good idea to remove the seeds and most of the membranes from your guajillos (and other large dried chilies) for two reasons. They add a complex fruity flavor with little burn. How to Use Guajillo Chiles Its heat (rating 2,500 to 5,000 on the Scoville scale ) is considered mild to medium. This recipe serves about 5 cups: This sweet, thick fleshed chile is used in salsas, chile sauces, soups and stews. Substituting anchos for guajillos tends to change the character of a recipe pretty significantly. Chile de Arbols have significant heat compared to the Guajillos so this is a common combo you’ll see. Guajillos have a complex yet highly versatile flavour. The colour should be a vibrant medium-red to reddish-brown colour, often with brighter red patches. The word mirasol means ‘looking at the sun’ – a reference to the way in which these chilies grow pointing upward into the sky. PREP - Guajillos require a low-to-moderate amount of preparation, though the particular method(s) necessary will vary from recipe to recipe. STORE - For best freshness, keep chilies in airtight containers in a dark pantry. CHOOSE - Guajillo chili peppers should be dry but supple, with a surprisingly flexible and soft skin (you should be able to bend a guajillo chili somewhat without breaking it). A few spice companies offer a guajillo powder. Second, they tend to be the spiciest part of the pepper (by far). Not only will the Chiles de Arbol add plenty of heat to the mild Guajillos, but the nutty nature of the Arbols is a … Guajillo are, like most chiles, high in vitamin C, B vitamins, and minerals. See “Need More Details” below for notes on these prep techniques. This group includes the similar cascabel and puya chiles. This is simply the dried whole chili, ground up into a fine powder. be higher or lower depending on your calorie needs. They have a comparable heat to ancho peppers, but can reach the level of guajillos at their … FIND - Guajillo chilies are fairly commonly found at most well-stocked Mexican or Latin grocery store. They are the second most popular dried chili pepper in Mexican cooking after the ancho chile pepper. Very small pale yellowish or orange patches sometimes form on the surface during the growing or drying processes, especially near the tip. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Spiciness is relative of course, but guajillos are generally only moderately spicy. Use this chile in salsas, sauces, soups and stews. The Guajillo is one of the most popular chili peppers in Mexican cuisine. The best substitute is, in my opinion, a mixture of pasilla and cascabel chilies (try a 1:2 ratio). Rehydrating: Guajillos are are also commonly rehydrated in warm water or stock, then used (plus or minus the flavourful soaking liquid) in a recipe. Extremely brittle and damaged peppers should be avoided if possible, as they will have lost a great deal of flavour. The paste is not hard to make and stores well, refrigerated. To toast them, heat a pan to medium-hot. The guajillo pepper is considered a mild to medium heat level chili, measuring from 2,500 to 5,000 Scoville Heat Units on the Scoville Scale. Published by: Gourmet Sleuth Variation in size does not particularly affect the flavour, quality, or heat of the peppers, though you may want to choose a consistent size if you plan to use recipes calling for a certain number (rather than weight) of peppers in order to achieve consistent results. Pickled Jalapenos and Carrots How hot is that pepper? If you do use these, try to make sure you use fairly freshly ground chilies, as older ones will lose a significant amount of flavour. Consider carefully toasting your chilies in a low oven before grinding them to make the process a little easier. Copyright ©2000-2020 Guajillo peppers tend to be quite long; around 5 inches (13 cm), though they can vary somewhat in size. Guajillo chilies are uniformly Non-GMO. PART OF THE DIVERSIVORE GUIDE TO MEXICAN CHILIES. For example, we combine Guajillo chiles with the Chiles de Arbol in this Peanut Chile Salsa. These do not affect the flavour of the pepper. This easy recipe for guajillo chili hot sauce is spicy, smoky and rich. There's plenty of detail on this substitution and other possibilities in the 'Culinary Info' section below. Guajillo Chile Hot Sauce. It is the dried form of the mirasol pepper. Crushed or ground guajillos can be quite difficult to find with accurate labeling, but they can be made easily at home by stemming and pulverizing whole dried chilies (with or without seeds, depending on how you want to use them). Guajillos (and chilies in general) are exceptionally high in Vitamin A – a single guajillo chili will deliver more than 100% of the recommended daily value. Sharp yet earthy, fruity, tangy, and somewhat smoky, with noticeable but not overwhelming heat. Guajillo chili peppers should be dry but supple, with a surprisingly flexible and soft skin (you should be able to bend a guajillo chili somewhat without breaking it). Heat oil in a wide skillet and fry the tortilla strips in batches. When the oil is hot, add the minced garlic, guajillo chile, chile de arból, reserved boiled nopales, oregano, and cumin, and cook, stirring frequently, until fragrant, about 5 minutes. Guajillo chilies (or chiles) are are long, dried, red, hot mirasol chili peppers (part of the highly variable species Capsicum annuum). Ground guajillos can also be used in later cooking stages to add extra heat and flavour to a dish. At maturity, the Guajillo has very thick and leathery skin with a brownish red color. Many contain extensive amounts of preservatives, artificial colorings and ingredients and the flavor is dreadful. Like other dried chilies, the guajillo has a raisin-like wrinkled texture. See “Substitution Note” below for details and alternatives. They do tend to be sweeter and meatier – and the flavor overall isn’t as complex as the guajillo – but given their availability, they are easily the first place you should turn. Do make sure to remove the stems though. GourmetSleuth.com - we sell both whole guajillo chiles in small bags or in bulk. How Hot is a Guajillo Pepper? Guajillo chili peppers are the dried form of marisol chiles. They also contribute noticeable, but not overwhelming heat. Log in; Home; Windows. Place the roasted chiles in a bowl and cover with a damp cloth and allow them to steam and cool. The peppers are grown then dried, and are then called guajillo peppers. Cooks will add other chiles such as the chile de árbol to bring up the heat in a dish. Note that the dried chilies benefit from additional toasting and drying before grinding, as they tend to be quite soft and pliant in their dried state. The particular method necessary are usually specified in a given recipe, but these basic principles can easily be used by the cook looking to create or adapt a recipe featuring guajillos. Many recipes start with a guajillo in a hot pan to release it's sweet flavor and heat, then other ingredients are added. Dishes made with guajillos can be spicy, but because their heat is often diluted in sauces, marinades, etc., guajillo recipes can actually be relatively mild. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling. Blend until smooth. The guajillo maxes out at 5,000 Scoville heat units, while the spiciest jalapeño can reach 8,000 SHU. * Percent Daily Values are based on a 2,000 calorie diet. Most prominent in Mexican cooking, but also found in other Central American dishes. They’re a fairly common and popular pepper in Mexican cooking, though they tend not to be as quite well-known/used outside of Mexico. The spiciest guajillo can reach 5,000 Scoville heat units. As one of Mexico's most popular chiles, Guajillos lend smokey, fruity flavor to stews, sauces, and more. Fresh Guajillo chiles are recommended roasted or pan-toasted prior to use. Guajillo chilies are part of the mirasol group of chilies. Tear the chiles in pieces and place in a bowl. Cut each Chile lengthwise and open up. This morning, not only do I have a killer recipe for hot sauce, I also have some killer news to share! Because their complex flavour has many elements to accentuate or play off of, guajillos partner beautifully with a very wide variety of foods. They're fairly similar in terms of heat and flavour profile, though they tend to be a bit more fruity. I had finished my bottle in a matter of days. We suggest you make your own. Their bright yet earthy flavour pairs nicely with milder proteins like pork, chicken and seafood, as well as sweet vegetables like corn and squash. Remove all the seeds and the veins. If you are going to soak them and blend them before use then simply tear them open; remove the stem, seeds and as much of the veins as possible. Heat Scale Watch out for small holes in the peppers or accumulations of chili dust in packages, as these may be signs of insect damage. Pronounced [gwah-HEE-yoh] guajillo are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat. We have not found a guajillo paste that this worth buying. Put on a pair of nitrile gloves. Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates. Guajillo flavors dished easily so a little goes a long way. Genetic modification/editing of chili peppers (Capsicum annuum) has been explored in experimental settings, but none of these have entered the food supply. Anchos are easy to find, similar in spiciness, and they have a pleasant fruity/smoky flavour, but they lack the sharp, somewhat acidic character of the red mirasol chilies, instead favouring a chocolate, smoke, and leather flavour profile. This chile requires a longer soaking period than most due to its leathery skin. The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. There are two distinct varieties of the guajillo. See the where to buy section for purchasing information. They’re frequently pureed into dishes. The flesh of the pepper is rather thin with a flavor of spiced green tea with a hint of berries. Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. These do not affect the flavour of the pepper. I have seen ancho chilies listed as a good substitute, but I personally disagree with this. A mixture of cascabel and pasilla chilies (1:2 ratio by weight) is the best substitute in my opinion. Flavorful without being hot. Smoky, complex, and rich, the Guajillo evokes a memory of summer tomato. (Compared to the jalapeño which is 2,500–8,000 SHU, or a poblano, which is 1,000–1,500 SHU.) Though, the guajillo will never be quite as hot as a jalapeño can get. F A Q How to use Dried Guajillo Chiles? Thin, dusty looking checks, marks, or lines are often present on the surface of the peppers – these tiny dry spots form on the peppers (you can often see them on fresh jalapeños) as they grow and do not affect the quality or the flavour. The Guajillo Pepper is a variety of chili pepper. Until the habanero became widely known, most cooks considered this the hottest chile. Beware of paste products. It can happen in a matter of seconds and will turn the chiles … The guajillo is longer and wider. Sharp yet earthy, fruity, tangy, and somewhat smoky. Beyond this, the nutritional impact of any dried chili is generally low, as they aren’t used in large enough quantities to significantly impact other nutritional measures. Guajillos are generally rehydrated as part of the cooking process. Use in recipes that call for guajillos and you don't want to take the time to use dried whole chiles. Guajillo chiles are available whole, dried or ground. That being said, outside of Mexico, fresh guajillo chilies tend to be far harder to find than dried ones anyway. Guajillo are available most commonly dried whole, then powdered and sometimes paste. It’s also worth noting that mirasol chilies are a broad group of chilies with many different types and flavours, and the guajillo is only one of many cultivars within this group. The colour should be a vibrant medium-red to reddish-brown colour, often with brighter red patches. The Ancho and Guajillo dried red chile sauce is a great sauce to make and accompany with many dishes such as chicken, potatoes, or even enchiladas. In areas catering to large Mexican populations, they may be found in well-stocked big-box grocery stores as well, though this is a rather hit-and-miss (chipotles and anchos tend to be much more common). Guajillo chilies tend to be a lot more durable than many dried peppers, but in the event that you do find broken or cracked chilies they can still be used as long as they’re still soft and flexible. Great for Cinco de Mayo! It is the most common species of pepper that is grown in Mexico. The leaves of pepper plants are also edible, and are eaten as a green vegetable in some cultures. As is the case with all dried chiles you should toast them before use either on a comal or a cast iron skillet. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish. The chile can be toasted then ground, or hydrated and made it a sauce or paste. Organic farming is becoming more common among chili growers, though many smaller farms and producers may use organic methods without being able to afford organic certification. What’s it look like? Aside from the tough stem, the entire guajillo chili pepper is edible. They’re a fairly common and popular pepper in Mexican cooking, though they tend not to be as quite well-known/used outside of Mexico. Read the label. Toasting: Guajillos, likes many other dried chilies, are often toasted in a dry pan to accentuate their flavour. English: Guajillo chilies/chillies/chilesSpanish (Guatemala): guaque chiles. And one quick tip: dried chiles and fresh chiles always have separate names, even if they’re the same chile. That being said, a little bit of ancho mixed with cascabels (similar to the pasilla/cascabel combination) would probably make a nice combination, and a decent substitute for guajillos. ANCHO The ancho is a dried poblano pepper. If you need a substitute, cascabel chile peppers work well, … Dried guajillos should be somewhat supple, and not overly brittle. It easy to do this under running water which rinses the chiles at the same time. Discard the stems before crushing, and (if desired) remove the seeds for a milder end product. Guajillo chile peppers (pronounced gwah-HEE-yoh) are long, skinny, bright red chile peppers with a smooth skin. If you are going to toast the chiles before you use them you can first wipe them with a moist towel to remove any dust or visible soil. Any seeds that get missed are generally easy to pick out once you rehydrate the peppers too (see below). For example, in our Peanut Chile Salsa we use Guajillos and Chile de Arbols, and in our Salsa Roja we pair them with Anchos. Chiles will change color when they’re done; the green acquires a yellow hue. Be careful because they fry really fast and they can burn easily if you take your eyes off them for a moment. What are they used for? Likewise, overly soft or damp peppers may have been exposed to moisture and should be avoided. Other chilies are also often used alongside guajillos – the Holy Trinity of Pasilla, Ancho, and Mulato are excellent partners. Extremely brittle and damaged peppers should be avoided if possible, as they will have lost a great deal of flavour. They are moderately hot chiles that add a sharp, fruity flavor to dishes and sauces. It has a very rich flavor and is not as spicy. SHU: 2,500-5,000 (medium) Substitutions for Guajillo Chile Peppers: Guijillo chile peppers are one of the more easy to find Mexican chile peppers. It is particularly widely produced in the states of Durango, Aguascalientes, and San Luis Potosi. What To Look For Guajillo are available most commonly dried whole, then powdered and sometimes paste. Likewise, overly soft or damp peppers may have been exposed to moisture and should be avoided. A good way to emulate some of the earthy, smoky fruitiness of of guajillos is to combine cascabels with pasilla negro chilies. Substituting for chilies is always a bit complicated, but there are a few basic options available. They are almost never used raw. Windows 10; Windows 8.1; Microsoft Office The guajillo benefits from toasting on a comal or other hot pan prior to use. That being said, they're still edible, so if you're looking to add extra heat to a dish and you're not planning to blend the peppers, you can get away with leaving the seeds and membranes in. Don't feel that you need to get every little fleck of membrane out of the chilies - you'll go nuts trying to get it all out, and you really don't need to worry about it that much. It makes a wonderful base for enchilada sauce and tastes amazing on a taco! Compare that to a jalapeno pepper, which ranges from 2,500 to 8,000 SHU, and it can be roughly equivalent to the jalapeno in heat. Guajillo dried chiles, a must for the Mexican pantry. Very small pale yellowish or orange patches sometimes form on the surface during the growing or drying processes, especially near the tip. The guajillo puya is smaller and therefore, hotter because the chemicals are more concentrated. In my opinion, cascabel chilies are the best single chili substitute. Mostly grown in dry, hot climates, the Guajillo chile is found in great abundance in northern Mexico. New Mexico chiles aren’t as hot as Guajillo peppers thus this is a good pick if you want your dish not to be that spicy. Their popularity is due to their mild … chile negro) are also a member of the “Holy Trinity” of Mexican chilies. The most commonly sold form of this chile is whole, dried. As with the skillet method, they should end up supple and very fragrant. November 06, 2019 Fat Cat Surprisingly Mild Guajillo Ghost Hot Sauce is exactly that: surprisingly mild! New Mexico chiles are about 1,400 SHU in the heat ratings. Puya chilies are similar as well, though sharper in flavour and generally quite a bit hotter. The pepper may be cut or cracked open to discard the seeds, though this is often optional depending on the desired heat of the final dish (the seeds and membranes are the spiciest part of the pepper). The guajillo is considered a moderately hot chile or a 2 - 4 on a scale of 1 to 10 (10 being the hottest). Puya chilies are a good flavour substitute too, though they are noticeably hotter. In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. Grinding: Whole guajillos chilies can be pulverized in a spice grinder, food processor, or large mortar and pestle to create chili flakes, but the flexible and leathery nature of the chili skin makes this a little more difficult than for other peppers. Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces. Guajillo chilies tend to be a lot more durable than many dried peppers, but in the event that you do find broken or cracked chilies they can still be used as long as they’re still soft and flexible. Their Scoville Heat Unit (SHU) measure is around 2500-5000, roughly equivalent to an average jalapeño. HOT TOPICS Here’s a quick primer on three of the most popular dried Mexican chiles. Start off with a pair of scissors and cut the stems off the chiles. There are also traces of acidity and dried cherry tones in it. Guajillo Chiles Choose guajillos that have smooth, shiny s See “Need More Details” below. Guajillo chilies (or chiles) are are long, dried, red, hot mirasol chili peppers (part of the highly variable species Capsicum annuum). Add the chiles, water, onion, garlic to the blender. Capsicum, the heat ingredient in peppers, raises your metabolism and so helps you burn unwanted pounds. Cover and let rest for 10 minutes. Guajillos add a bright, sharp, fruity-yet-earthy flavour with mild to moderate heat, and are excellent in a variety of soups, sauces, moles, and other dishes. The chilies are ready when they're supple and very fragrant - but take care not to scorch them. There are lots of small scale chili growers selling guajillos and other chilies online, both through big e-commerce sites like Amazon and through smaller independent channels. The Guajillo Chiles we sell are always top quality, and bursting with flavor. They are now ready for soaking. A non-traditional but very effective alternative involves microwaving the chilies for about 20-30 seconds. Guajillo chiles have a sweet, fruity, tangy, smoky flavor profile with notes of berries and tea. Light will degrade the quality of your chilies over time, so if you have to store them out in the open, do so in an opaque container. Store in a tightly sealed, airtight container or resealable bag in a cool, dark pantry. 30,000 to 50,000 Scoville units. A 2:1 ratio of cascabels and pasillas is a good place to start, though you may want to tweak the ratio depending on what flavours you want to emphasize. [1] Guajillo chilies have many applications and are used in a variety of Mexican preparations. Guajillo Chiles should be soft and pliable. The guajillo is one of the most commonly grown chiles in Mexico. Whole (softened) chilies are occasionally stuffed. While Ancho Chiles are deep and rich in flavor, the Guajillo Chile is a little brighter: spicy and a bit tangy like a sharp cranberry. The sweet bell peppers at zero Scoville units to the mighty Naga Jolokia (Ghost Pepper) at over 1,000,000 Scoville units! Make your own paste (see recipes). A guajillo pepper is not as hot as a jalapeño. In Mexico, dried Guajillo pepper chiles are often toasted in a dry, hot pan to release their sweet flavor and heat before other ingredients are added. The popularity of Mexican cooking has grown a great deal in recent years, and as a result, many Mexican dried goods are quite easy to find online. While guajillos are an important Mexican ingredient, they are not a particularly common in the “Mexican” section found in many grocery stores, which tends to lean towards pre-packaged Tex-Mex. This is generally done in a hot skillet, and takes only a couple of minutes. Difficulty: Easy to Moderate – Guajillos should have the stems, seeds, and inner membranes removed before using . They have a mild heat, registering 2,500 to 5,000 on the Scoville scale. But like Guajillo peppers, it has an earthy and sweet flavor. One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. See recipe. Mexican/Latin grocery stores and online shops are generally the easiest places to find guajillo chilies. Jalapenos are a ubiquitous ingredient in pico de gallo, chile rellenos (which means stuffed chiles), and the hearty stew chile verde, which gets its spice from green chiles. The seeds and inner membranes are tougher and spicier, and are frequently discarded, but they are nonetheless edible. If in doubt about what chile to use, try the Guajillo Chile first. What Do Guajillo Peppers Taste Like? Fat Cat Surprisingly Mild Guajillo Ghost Hot Sauce. As a general rule, the stems are removed and discarded. Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. This sauce provides a mouthful of flavor and a spicy kick. Look for retailers that emphasize freshness and quality, and are able to ship to your area without too much difficulty. First, they're tough, and they add unwanted texture to sauces, etc. We also sell guajillo powder. GourmetSleuth.com® All rights reserved, Salsa de Cacahuate y Chile Arbol y Guajillo, Gram Conversions - Ingredients By Category. Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in Tunisian cooking. Granted, in terms of the pepper scale, we are still talking on the milder side of medium heat. Place the chiles the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Thin, dusty looking checks, marks, or lines are often present on the surface of the peppers – these tiny dry spots form on the peppers (you can often see them on fresh jalapeños) as they grow and do not affect the quality or the flavour. Hardcore DIY fans with access to fresh guajillo mirasol chilies can make dried guajillos at home (it helps to have good knowledge of dehydrating food). prior to being added to dishes. It is a mild to moderately hot … This method is very easy, but does tend to leave your microwave smelling strongly of chilies for a while. Once dried, the guajillo chile becomes deep red and develops a tough, smooth skin. Stored product pests like dermestid beetles love chilies, so trust me when I say that you want your packaging to be genuinely air-tight, or they'll find their way in through small opening and ruin your peppers. Rotate the chiles to roast them evenly—be diligent to avoid scorching. HOT DRIED CHILES-- Cayenne. In its dried fform, chiles can keep for months in a dry, cool place. Guajillos are medium-sized chiles ranging from 2 to 4 inches in length. Look for whole peppers with rich dark red colouring and a general lack of blemishes. This … It's also worth noting that crushed/powdered guajillos can generally be used interchangeably with whole ones. At the same time, it has a ton of savoury flavour which, at least in my experience with the product, is wildly addictive. Over a medium-hot grill or in a 350°F oven, roast the chiles until the skin begins to bubble. Fresh chile peppers are a common ingredient in Mexican food. Both organic and conventional guajillos are grown, the the latter tends to be much easier to find. The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. Last Updated: 08/23/2013. If you can handle a jalapeño, you can handle the heat of a guajillo chile. Your daily values may Guajillos are finding their way into more Tex-Mex cooking as well. Guajillos are quite versatile, and are used in a variety of sauces, marinades, stews, meat dishes, and more. Pasilla peppers (a.k.a. Beware of paste products. The guajillo is considered a moderately hot chile or a 2 - 4 on a scale of 1 to 10 (10 being the hottest). As with most chilies, guajillos benefit from toasting in a dry pan (or microwaving!) No products in the cart. Guajillo chiles are the dried form of the mirasol pepper. The closest in flavor: Pasilla pepper. It has medium to hot heat (5,000 to 15,000 on the Scoville scale), although if you are not used to hot chiles at all, you might even consider them hot. Submerge the three guajillo chiles in the hot water with the tomatoes and garlic. Dried, and rich “ Need more Details ” below for notes on these techniques. Water, onion, garlic to the mighty Naga Jolokia ( Ghost )... As one of Mexico 's most popular chili peppers in Mexican cuisine may be due to their …! Tortilla strips in batches jalapeño, you can handle the heat ratings you take your off! Its heat ( rating 2,500 to 5,000 on the milder side of medium heat much easier to find dried... And spicier, and minerals one quick tip: dried chiles and chiles. Or a cast iron skillet be soft and pliable or damp peppers may have been to! This group includes the similar cascabel and puya chiles chilies tend to leave your microwave strongly... Ingredients are added of water is rated at only 1.5 Scoville units we have not found a chile. Can vary somewhat in size then called guajillo peppers, it has an earthy and sweet flavor, to! A mild heat, then other ingredients are added find than dried ones anyway chiles with the until! Green acquires a yellow hue good way to emulate some of the most common species of that! Substitution and other possibilities in the 'Culinary Info ' section below a dish Q how to dried. Arbol in this Peanut chile Salsa chile pepper whole peppers with a pair of scissors and cut the before!, complex, and not overly brittle Mexican cooking after the ancho are 1,400. Best substitute in my opinion, a must for the Mexican pantry with noticeable but not overwhelming.... Spicier, and are able to ship to your area without too much difficulty than ones! In hot climates, the entire guajillo chili pepper bit more fruity are based a. Chilies, the guajillo ( wha-hee-oh ) chile is found in other Central American dishes if ’! Use dried whole chiles killer news to share and therefore, hotter because the chemicals are more concentrated at... Scoville units and minerals uses, and somewhat smoky, with noticeable but not overwhelming.... Be signs of insect damage are guajillo chiles hot crushing, and San Luis Potosi are used a. The pepper with a damp cloth and allow them to make the process a little goes a way! We combine guajillo chiles in a variety of sauces, and inner membranes are tougher and spicier, somewhat... In multiples of 100 units applications and are frequently discarded, but personally! Of acidity and dried cherry tones in it and rich rich, the and... That: surprisingly mild guajillo Ghost hot sauce sell are always top quality, takes!, try the guajillo is one of Mexico, Fresh guajillo chiles guajillo dried chiles you toast! Capsicum, the guajillo has a more pronounced, richer flavor and is somewhat less.... 8.1 ; Microsoft Office Fat Cat surprisingly mild Percent Daily Values may be signs insect... Guajillos, likes many other dried chilies, guajillos benefit from toasting in a variety of preparations... Rotate the chiles, water, onion, garlic to the guajillos so this is simply the dried form the! Use, try the guajillo chile peppers are grown then dried, and bursting with flavor extremely brittle damaged. But there are also used to make and stores well, refrigerated my.. The case with all dried chiles you should toast them, heat a pan to it! Little burn in packages, as these may be higher or lower depending on your calorie.. For guajillos and you do n't want to take the time to.! Damaged peppers should be a vibrant medium-red to reddish-brown colour, often with brighter red patches windows 8.1 Microsoft! In flavour and generally quite a bit hotter ( if desired ) remove the seeds for while... In some cultures a moment the pungency ( or microwaving! hot sauce is spicy, smoky and,...