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Chile Guajillo translates to Big Pod in Spanish. Guajillo chiles are a staple ingredient in Mexican cuisine, prized for their versatile flavor and vibrant color. They are often used in salsas, sauces, marinades and rubs, as well as soups, stews and mole sauces. Guajillo chiles are at their best when they are rehydrated and blended into a paste or sauce for various dishes - don't toss that soaking liquid! Add it into the sauce or cooking liquid.
These big chiles are some of our favorites to work with in the kitchen. Guajillo chiles have a mild to moderate heat level, ranging from 2,500 to 5,000 Scoville Heat Units (SHU). They offer a rich, fruity flavor with hints of tanginess and sweetness, along with earthy and slightly smoky undertones.
We love toasting Guajillo chiles in a skillet until warm and fragrant. Blend with tomatoes, onion and bell pepper for a braising sauce for pulled chicken. Their mild heat are perfect for creating a paste for grilled meats and smoked brisket.
Read our blog all about the heat level of chiles: The Scoville Chart for Chiles.
Ingredients: Guajillo chile peppers
