Guajillo peppers have a wonderfully, delicate, fruity flavor and can be from mild to medium heat. Our guajillo chile powder has a mild heat with fruity, tangy and earthy chile pepper flavors with a hint of smokiness and even strawberry. Because of gaujillo chile powder's bright color and subtle favor it can be used to add a sprinkling of color to foods in much the same way a good quality paprika can be.

Chili Peppers:

Ancho Chile Powder

Bhut Jolokia-Worlds hottest!

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Sannam Peppers

Other Spices:

Annatto Seeds

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

Turmeric

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Guajillo, pronounced gwah-HEE-yoh, are one the most important chile peppers used in Mexican cooking to make sauces. Their fruity flavor is accented by a spicy kick. Besides sauces guajillo chile powder is commonly combined with chicken and is added to soups, Stews, salsas, relishes, and dips.

Guajillo chile powder is a common ingredient in Mexican cooking. They are the second most commonly used dried chile in Mexican cooking behind ancho peppers and are often seen stung in ristas, or a garland, to dry. Heat level  2,500-5,000 SHU

Once dried mirasol peppers are called guajillo chile peppers and are dark reddish-orange, generally straight to slightly curved and have a shiny almost translucent appearance. The best guajillo chile pods have a dark uniform color without blemishes and a strong chile aroma with complex fruity undertones. These peppers are a brownish-orange and translucent when dried.

Guajillo chile peppers, Capsicum annuum, are called mirasol peppers before they are dried and are hard to find at supermarkets fresh, but are a medium sized peppers that are long and tapered. Mirasol means "looking at the sun" because these peppers do not hang down from the plants, but instead the pods stick straight up into the air at the top of the pepper plants. The peppers are also called "chile trompa", or elephant's trunk, and "travieso chile", or naughty pepper. Buy guajillo chile pepper seeds.

 

 

Although guajillo chile powder can be used as the sole chile flavor in recipes it is commonly combined with other chiles that complement it flavors. Guajillo peppers are often combined with ancho, pasilla and or de Arbol peppers to add very complex chile pepper flavors to the traditional Mexican mole dishes and high end chili powder spice blends.

Like most dried chile peppers guajillo peppers flavor will be opened up and made more complex by a light toasting on a baking sheet or in a dry skillet. Be careful no "over toast" and burn the peppers/powder because like all chiles they become bitter when burnt. This step is not required, but will create a more complex flavor when the guajillo chile powder is added to salsas, sauces, soups, stews and tamales.

 

 

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