Dried Guajillo Chiles - Whole
Key Product Features
- There are approximately 5 dried Guajillo Chiles per oz, please note this number can change depending on the size or weight of each individual chile.
- PREMIUM CHILE PRODUCT - Nicely packaged in a durable clear re-sealable bag
- RICH FLAVOR - Guajillo Chilis Have Rich Deep Flavor With Mild Heat Between 500 to 5,000 SHU depending on where they are grown.
- GOOD FOR MEXICAN RECIPES - Good For Mole, Salsa, Tacos, Menudo, Pozole, Tacos al pastor, Tostadas, Chiles en nogada, Enchiladas And Mexican Recipes
- AUTHENTIC FROM MEXICO - Authentic Mexican Guajillo Chiles Sourced From Farms Throughout Mexico.
A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish. In its dried form, chiles can keep for months in a dry, cool place.
Serving size 1 chile (6g), Amount Per Serving: Calories 19, Total Fat 0g (1% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 5.5mg (0% DV), Total Carb. 4.2g (2% DV), Dietary Fiber 1.7g (7% DV), Sugars 2.5g, Protein 0.7g (1% DV), Vitamin A (0% DV), Vitamin C (0% DV), Vitamin D (0% DV), Calcium 3mg (0% DV), Iron 0mg (2% DV), Potassium 112mg (2% DV). The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.
Ingredients: Dried Guajillo Chiles
F A Q
How to use Dried Guajillo Chiles?
Before use, Guajillo chile peppers are seeded. They are then soaked and then pulverized to make them into a thin paste. From there, they are cooked with other ingredients to create a sauce. The peppers can also be used in pastes, rubs and butters when being used to flavor meats.
How to re-hydrate Guajillo Chiles?
Re-hydrating your chiles is easy! Just follow these easy steps:
- Scoop out the insides of the dried chiles with a knife. You can do this step after they are rehydrated and then set them aside.
- Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy, but this step is optional.
- Grab your peppers and pour the boiling water over the chiles then afterwards cover them and allow to sit 15-30 minutes, depending on the thickness of your peppers.
- Remove from water and use as needed.