A big bowl of Chili con Carne, the perfect Winter Warmer

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Guajillo - whole

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chile Guajillo (gwah-HEE-oh), a member of the New Mexico pod type has a more earthy/charcoal flavour than it’s bright-coloured cousins and, typically, a bit more kick.

It is classically used in salsas fritas (fried salsas) pureed moles and long-stew sauces.

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Cadence
Amazing

Love these chillies. They're really versatile and quite mild. I recommend removing the seeds before using (because they are bitter). You can grind the chillies up to make a nice chilly powder, you can rehydrate them and blend them up to make a consomé or an enchilada sauce.