The Guajillo pepper is a beloved pepper used in Mexican cuisine. It is the dried form of the mirasol chili pepper, second in popularity only to the ancho, offering sweet flavor and mild-medium heat. Guajillo’s have a heat level of 2500 – 5000 Scoville Heat Units.
Guajillos, along with Pasilla and Ancho peppers, are used in traditional mole sauces. They are sometimes said to comprise the "holy trinity" of Mexican chile peppers, sometimes along with the dark Mulato pepper, though that is a very loose term. They are great in sauces, salsas and soups and chili, especially in salsa for tamales. They can be ground down into a paste or a rub to add flavor to meat, or to make homemade harissa, a chili paste used in Tunisian cuisine.
85 gram (2.9oz) re-sealable pouch bag.
