Guajillo Pepper

Photo: Anonymous

About

Along with anchos, they're the most commonly used chiles in Mexico (and in my kitchen). What the anchos are to 'deep' and 'rich', guajillos [gwah-HEE-yoh] are to 'spicy' and 'dynamic'... a puree of toasted, rehydrated guajillo sings with a chorus of bright flavors that combine spiciness, tanginess (like cranberry), a slight smokiness and the warm flavor of a ripe, juicy, sweet tomato; the flavors go on and on.

Information

Translations: グアジロペッパー, Guajillo Pipirai, Guajillo فلفل, Guajillo Korenie, Guajillo 페퍼, Guajillo Pepř, Guajillo פפר, Гаджилло Пеппер, Guajillo Lada, Guajillo पेप्पर, Гаджілло Пеппер, 瓜希略辣椒, Гуајилло бибер, Guajillo пипер

Physical Description

Guajillo chiles are moderately hot chiles with a smooth, shiny reddish-brown tough skin. They need to be soaked in water longer before using it for cooking.

Colors: red, reddish-brown

Tasting Notes

Flavors: Spicy

Mouthfeel: Hot, Spicy

Food complements: Meats: pork, Beef, Chicken

Wine complements: Red wine

Beverage complements: Beer

Substitutes: Ancho chile, Cascabels, California chiles, Chilcostle chile

Selecting and Buying

Seasonality: august, september, opctober

Peak: september, opctober

Choosing: Make sure you read the label correctly and buy only Guajillos that have no preservatives

Buying: Guajillos are commonly sold as whole or dried. There are also some who sell it in powdered form or as a paste.

Preparation and Use

Guajillos are usually lightly toasted on a pan before using and then soaked in water for a few minutes to soften the leathery skin.

Cleaning: Wipe the chilies with a moist towel to remove any dust or visible soil. Remove the stem, seeds, veins, and rinse them under running water. After doing this, the chilies are ready for soaking.