Dried Whole Guajillo Chilli Peppers - 100g

Product Information

New Mexico chiles originate in the southwestern United States and are a staple of Southwestern and Tex-Mex cuisine. Heat a large skillet to medium-high heat and dry roast the peppers for 15-60 seconds per side by lightly pressing them into the pan with a spatula.

These red/ burnt orange coloured chillies are dried and can be used whole or crushed into flakes, pastes or powder. Guajillo chillies are used in marinades, salsas, pastes, butters and/or adobos (rubs) to flavor all kinds of meats.Chile de árbol peppers are also smokey and nutty, so you’ll have a similar rich flavor to guajillos. Native to Mexico, guajillo chiles are a popular variety of chile that is one of the most used in Mexican cuisine.

Ancho chillies are created by drying the Mexican poblano pepper, resulting in a mild paprika-like flavour with a sweet-to-moderate heat (3-4 on the heat scale). Instead, the shelf life for Guajillo chiles is determined by how flavorful they are to use in cooking. However, if you like your chiles on the slightly sweeter side, you will find the chile Guajillo an excellent pepper to experiment with in your kitchen. Place the chiles in the pan and toast them for about 15 to 60 seconds per side until they become fragrant.The cookie is set by Facebook to show relevant advertisments to the users and measure and improve the advertisements. Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting. It's so named for its dark, wrinkled skin and in Mexican is pronounced pah-SEE-yah (literally "little raisin"), it is of a mild to medium-hot, rich-flavoured chilli. In Mexico, dried Guajillo chiles are often toasted in a dry, hot pan to release their sweet flavor and heat before adding other ingredients. Soak in hot water for 30 minutes, puree and force through a sieve to make a paste to add to pasta sauce, pizza topping or your favourite Mexican dish.

Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Due to its mild nature this is ideal for adding to dishes where a hot level of spice is not desired. Guajillo chillies have a tough skin, which means they need soaking for a while to rehydrate and it’s best done in very hot water. The deep, rich flavour of Ancho chillies have made them an important ingredient in many traditional Mexican sauces. Heat levels in Guajillo peppers can vary even from plant to plant in the same field, depending on the differences in the seeds used.With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the Guajillo Chilli compared to these peppers. To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil ( carefully, as it splatters), stirring constantly until dark and thick. These substitutes can have similar flavors and heat levels, while others can differ in what they bring to the dish.