The Guajillo Chile Pepper is the most common chile in Mexico after the Ancho.The Guajillo Chili is a relative of the pulla pepper. They are a little piney and tannic, with a sweet heat. Used in salsas, sauces, soups, and stews.
Guajillo chilies are thick brown chiles that contain mild to moderate amounts of heat. Four to six inches long, Guajillos is the dried version of the Mirasol. They have thin flesh and a shiny, deep reddish brown color. Guajillos have a sweet heat, and are tannic with a hint of pine, the Guajillo, pronounced gwah-HEE-yoh, means "little gourd" for the rattling sound the seeds make in the dried pods.
Use this chile in salsas, sauces, soups and stews. Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in Tunisian cooking.
Directions on how to Rehydrate
Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.
To reconstitute dried Chili pods, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.
How to Store
Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.
Scoville Heat Unit
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