Posted 20 hours ago

Dried Whole Guajillo Chilli Peppers - 100g

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Guajillo peppers are native to Mexico and used in a variety of recipes and favorite dishes of the country.

Guajillo chillies are used in marinades, salsas, pastes, butters and/or adobos (rubs) to flavor all kinds of meats. Guajillo chiles are usually combined with Ancho chiles and Pasilla chiles to make Mexican sauces and stews. However, if you like your chiles on the slightly sweeter side, you will find the chile Guajillo an excellent pepper to experiment with in your kitchen. Guajillo's unique flavor makes it fun to experiment with, particularly with things like sweet sauces and fruits.Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting. We add new videos year-round, with all the tips and tricks you need to know to grow your own chilli plants from seed at home, from our experts here at the Farm.

If you find guajillo peppers to be too strong in flavor or heat, California chiles are the ideal guajillo substitute in this case. g. mole) for tamales; the dried fruits are seeded, soaked or simmered, then pulverized, mashed or pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.This chilli mash, with is 70% chilli content, is a very hot condiment that can be used sparingly in place of fresh or dried chillies for a wide variety of cooking applications.

Due to its mild nature this is ideal for adding to dishes where a hot level of spice is not desired. It's so named for its dark, wrinkled skin and in Mexican is pronounced pah-SEE-yah (literally "little raisin"), it is of a mild to medium-hot, rich-flavoured chilli. New Mexico chiles originate in the southwestern United States and are a staple of Southwestern and Tex-Mex cuisine. In addition to authentic moles, use this chile in enchiladas, salsas, sauces, soups, stews, and tamales.Some people claim that the guajillo is part of the Mexican ‘holy trinity’ of peppers along with pasilla and ancho (sometimes mulato). For such a signature flavor it seems difficult to replace, but there are actually some great substitutes if you don’t have or can’t find this ingredient for a recipe. Ancho chiles have a rich flavor that will add depth to any recipe with a similar earthy flavor and a hint less spiciness. These red/ burnt orange coloured chillies are dried and can be used whole or crushed into flakes, pastes or powder. We are very pleased with both and would love to visit the chilli farm if we find ourselves in the area.

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