Dried Whole Guajillo Chilli Peppers - 100g

Product Information

Use the fresh peppers in salads, or mix them with stir-fries and veggie dishes. Add them to a chili bowl to cut down on the spiciness of other hot peppers. How Do You Dry Chilis Guajillo? Its Spanish name may mean “little raisin”, but the pasilla pepper (the dried version of the chilaca pepper) is far from tiny, both in size and popularity. It’s long — sometimes up to half a foot or more in length — with a very eatable low-medium heat (1,000 to 2,500 Scoville heat units.) And the flavor is especially complex: earthy and sweet with hints of cocoa and berry underneath. The pasilla is part of the “Holy Trinity” of Mexican dried chilies that are so important to mole sauces, along with spicing up all sorts of authentic Mexican cuisine. Table of Contents

Vegan chilaquiles rojos: Fried tortilla chips simmered in red salsa, often topped with crema and cheese.As mentioned, these chilies are part of the triumvirate of chilies that make authentic Mexican mole and enchilada sauces. Like ancho peppers, they can be rehydrated for used in sauces, stews, soups, salsas, hot sauces, pastes, and marinades. Plus, they are easily powdered for use as a spice for rubs. As a dried chili, it keeps for a long time – a year plus as long as the peppers are stored properly. Mirasol Peppers:Mirasol chiles are similar in size and shape to guajillo chile, but they're a bit spicier. So if you want to keep the heat level up in your dish, then Mirasol chiles are a good substitute.

Guajillo peppers have a rich, slightly earthy, and fruity flavor profile. They carry notes of tomatoes, berries, and green tea that elevate each and every Mexican dish you add them to. Every good cook needs an arsenal of secret ingredients, just a little something that makes other dishes better. For me one of those secret ingredients is homemade guajillo chile sauce. Smokey, earthy and a little tangy I always have a batch of this guajillo sauce on hand to give an extra depth of flavor to any Mexican or Southwestern dish. Whether you make it with the traditional soaking method or using the Instant Pot this guajillo chile sauce will soon be a favorite. If you can’t find guajillo chiles ( they are available in major grocery stores, Latin markets or you can also find guajillo chiles online) you can substitute ancho chiles, pasilla negro chiles or cascabel chiles for a similar flavor profile. How to Make Guajillo Chile SauceYou can buy guajillo chilis online here or in any large supermarket. You’ll find them in the dried foods or spice aisles. Conclusion If you like your chilies on the slightly sweeter side, then the guajillo pepper (the dried form of the mirasol chili) is one that should make your shortlist. With hints of tangy cranberry and the crispness of tea, its flavors make the guajillo one of the most popular dried chilies in Mexico, second only to the famous ancho pepper. And like the ancho, the guajillo isone of the holy trinity of chilies that are commonly used in authentic Mexican mole sauces. It has a surprising culinary range and a medium heat (2,500 to 5,000 Scoville heat units) that nearly all can enjoy. Table of Contents Dried chiles collect dust and perfect place for bugs to hide. That’s why you must throw out the water and use fresh water to make the sauce.

Soaking Water. You’ll notice that the soaking water used to soften up the dried guajillo chiles becomes very dark. This is because some of the nutrients from the peppers seeps into the water. You can use this steeped water to thin out your guajillo sauce, though some people consider it to be slightly bitter. Give it a taste for yourself and if you feel it is too bitter, use fresh water to thin your sauce instead.Dried chile guajillo is sweeter than most people would expect, adding a very fruity and floral flavor to anything it’s added to. Once rehydrated and blended, it tastes like a very mild chile sauce with hints of vinegar.

The three mirasol chiles (chile puya, chile guajillo, and chile cascabel) are similar, but there are some key differences. Chile cascabel: this variety is probably the closest in flavor and spice to guajillo chiles, but slightly fruitier. They look like little bells and you can hear the seeds rattle if you shake them. Place the tray in a well-lit area that gets lots of bright light. The seeds will germinate 7 to 10 days later. Unless you’re making a rub or your own dried blended chile, guajillo peppers are always rehydrated before they’re used for cooking. In Mexico, the guajillo chile is called the chile guajillo. In the state of Guanajuato, itis also called the chile cascabel ancho. In the U.S. it is commonly called the guajillo chili and sometimes the guajillo pepper. Recipes That Use Guajillo ChilesMirasol chili is easy to care for. As long as the plant is getting enough light and regular watering, it will not give you problems. Cumin: Cumin is in my top two fave spices, and with good reason—it is a great spice for enhancing nearly anything savory and this guajillo sauce is no exception. It enhances the smoky notes and I do not recommend going without it. Start your mirasol chili seeds indoors about a quarter inch deep in warm soil. Allow the seedlings to sprout, and transfer the pepper plants outdoors when the weather is warmer. These peppers, and peppers in general, grow best in fertile soil that is well drained. The pods grow upright, hence the name "Mirasol", which means "facing the sun" or "looking at the sun". It’s easy to grow in Zones 11 and 12 as an annual. Start the seeds indoors then transplant the seedlings outdoors. It needs regular watering and plenty of sunlight. This is a very common and popular Mexican chile. Look for them in the Hispanic section in your local grocery store. Or, Buy Them Online Don’t confuse them with Ancho Peppers