Guajillo chili

Guajillo chili is a variety of chili pepper of the species Capsicum annuum, which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. They are sometimes used to make the salsa for a taco when other ingredients are not available.

Description

The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with a distinct, slightly fruity sweetness. They are often used to make salsa for tamales; the dried fruit is seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

Culinary uses

Guajillo chilies are used in a variety of dishes, such as salsa, soups, stews, and sauces. They are also used in marinades for meat, particularly chicken. In addition to their culinary uses, guajillo chilies are also used in traditional medicinal remedies in Mexico, including treatments for respiratory ailments.

Cultivation

Guajillo chilies are grown throughout Mexico. They are most commonly harvested in the fall, and are then dried and sold throughout the year. The drying process gives them a unique flavor that is different from their fresh counterparts.

See also

• List of Capsicum cultivars
• Cuisine of Mexico
• Chili pepper

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