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Chile Guajillo / Medium Hot pepper
The Guajillo (wha - hee - oh) Chile Pepper is the most common chile in
Mexico after the Ancho. This thin-fleshed Guajillo Chili has green tea
flavors with fruity berry tones. They are a little piney and tannic, with a
sweet hot heat. Heat level 2-4 on a scale of 10.
Suggested Use: in salsas, sauces, soups, and stews. The Guajillo chile
adds also lots of flavor to meat marinades.
Guajillo with the Pasilla and Ancho, form the holy trinity of chiles used
to prepare the traditional Mole Poblano sauces.
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