What is Chile Guajillo?

Chile Guajillo is a type of pepper that is popular and used in Mexico, the United States and in some other countries. These peppers are close to jalapenos in the heat, albeit sweeter and more fruity taste, which makes them popular in Molé sauces. They can also be used in Salzy and stews and for making a paste called Harissa. Guajillo Chiles are long and pointed, with reddish color at maturity. These peppers are often available dried or powder form. The spices levels differ from the almost imperceptual heat level, such as the levels found in Cubanelle, to what many consider to be an unbearable heat level, such as the level of Bhut Jolokia or "spiritual chil". Others are considered mild. Guajillo Chile has a relatively low heat temperature. Chiles offer some health benefits, such as the ability to increase metabolism and abundance of vitamin A and other nutrients. However, consuming too many chilling and other spicy foods can be difficult to do on the digestive systemand. Individual peppers are usually between 4 and 6 inches long (10 to 15 cm), with reddish or brownish color when they are fully matured. Green, unlimited guajillos can also be harvested and used for cooking. When they are cooked, ripe peppers tend to give food yellowish.

Chile Guajillo is closely related to Anaheim Chili, although it boasts a somewhat sweeter and warmer taste. Guajillos Míra between 2,500 and 5,000 units on the Scoville scale, which is approximately the same heat as jalapeno. Scoville scale measures spicy peppers, measured by examining how many units of sugar water for pepper would be needed to remove heat.

Due to the ratio of this pepper to spices for spices, Guajillo Chiles are often used in Mexican sauce known as Molé. This tYP sauces often contain dark chocolate, raisins and several other ingredients. Ancho, Pasillo and Guajillo Chiles are popularly categorized as the "Holy Trinity Peppers" and are considered to be the best for the production of authentic Molé sauces.

Guajillo Chile is also intertwined into other cooking applications. It is often used in Tamals, Salzy, soups, steamed masses and other chili. The popular non -xic application for Guajillos is in the type of paste called Harissa, which is used in Moroccan and Tunisian cuisine.

Guajillo chiles sell all fresh or dried and sometimes as a powder or paste. However, such pastes may contain high levels of preservatives and artificial Colors. Dried guajillos often requires a longer soaking time than many other dried chilks. Fresh Guajillo is recommended before use.

mostly grown in dry, hot climate, Chile Guajillo is located in great abundance in northern Mexico. Especially produced in major countriesAngo, Aguascalientes and San Luis Potosi. This pepper also found in Peru, the US States of New Mexico and California and China.