Guajillo chili
This article is about the chile pepper. For the shrub that is also called guajillo, see Acacia berlandieri.
| Guajillo chili | |
|---|---|
 Several dried guajillo chiles | |
| Species | Capsicum annuum |
| Origin | Mexico |
| Heat |
 Medium |
| Scoville scale | 2,500–5,000 SHU |
A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum and 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 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.
Some Mexican dishes where chili guajillo is a main ingredient are:
- Chilate or Mole de olla
- Pambazos
- Consomes
References
External links
This article is issued from Wikipedia - version of the 9/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.