Chile Peppers Recipes
Chile Peppers Recipes Pepper Recipes and Information

Guajillo Chile Pepper


Guajillo Chile Pepper Stats

Name: Guajillo
Pronunciation: gwah-HEE-yoh
Length: 3 - 5"
Width: 3"
Scientific Name: Capsicum annuum
Other Names: pulla pepper
Scoville Range: 1,500 - 5,000

Guajillo Chile Pepper Origin and History

Guajillo chiles vary in size, which can make them hard to recognize. It is a long pod shaped chile that is able to grow downward (pendant) or upward (erect). The Guajillo chile has a thick, smooth leathery skin. It starts out green and then turns reddish brown in color when it matures.

Guajillo chiles have a flavor like green tea with a hint of berry. Their heat is close to jalapenos but with a fruitier and sweeter taste. The chile tends to give a cooked dish a yellowish color. A half ounce serving of Guajillo chiles has 50 calories. Based on a 2000 calorie diet each serving provides 190 percent of Vitamin A needed daily.


Guajillo Chile Pepper Description

Guajillo chiles vary in size, which can make them hard to recognize. It is a long pod shaped chile that is able to grow downward (pendant) or upward (erect). The Guajillo chile has a thick, smooth leathery skin. It starts out green and then turns reddish brown in color when it matures.

Guajillo chiles have a flavor like green tea with a hint of berry. Their heat is close to jalapenos but with a fruiter and sweeter taste. The chile tends to give a cooked dish a yellowish color. A half ounce serving of Guajillo chiles has 50 calories. Based on a 2000 calorie diet each serving provides 190 percent of Vitamin A needed daily.


Guajillo Chile Pepper How to Serve or Use

Guajillo chiles are used in salsas, tamales, soups and sauces. The chile works well with beef and pork. Mint and other herbs are sometimes used to balance the flavor and heat of guajillo chile.

The chile can be purchased dried whole or powdered. Although Guajillo chiles are available as a paste, it is best to check the labels carefully as this product may contain unwanted chemicals. Dried chiles should be wiped with a moist towel before cooking to remove soil. They should also be checked for light colored patches that indicate they have been eaten by moth larvae.

To prepare for cooking, tear open the chile to remove the stem, veins and seeds. The chiles can then be soaked and chopped or blended as needed. Some cooks toast the chile in a hot pan before using for extra flavor. Dried guajillo chiles have a shelf life of 3 months.



Image(s) provided by: Wikipedia





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