Guajillo

Guajillo

Overview:

Guajillo is a type of dried chili pepper native to Mexico. It is a member of the Capsicum annuum species, which also includes bell peppers, jalapeños, and cayenne peppers. Guajillos are typically dark red to brown in color and have a wrinkled, leathery texture. They are medium-sized, measuring about 3-5 inches in length and 1-2 inches in width.

Flavor Profile:

Guajillos have a moderately spicy flavor, with a Scoville heat rating of 2,500-5,000 SHU. They are characterized by their earthy, smoky, and slightly fruity notes. Guajillos also have a hint of sweetness, which balances out their spiciness.

Culinary Uses:

Guajillos are a versatile ingredient used in various Mexican and Latin American cuisines. They are commonly used in:

Nutritional Value:

Guajillos are a good source of vitamins and minerals, including:

Preparation:

Before using guajillos, they need to be rehydrated. This can be done by soaking them in hot water for 15-20 minutes or by simmering them in water for 5-10 minutes. Once rehydrated, the guajillos can be deseeded and chopped or blended into dishes.

Storage:

Dried guajillos can be stored in a cool, dry place for up to 2 years. Once rehydrated, they should be stored in the refrigerator for up to 5 days.