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The Guajillo chilli (pronounced "wha-hee-oh" or "gwah-hee-oh") is extremely popular in
Mexico, second only to the Ancho.
What Is A Guajillo?
The guajillo chili pepper is known technically as Capsicum annuum, cultivar
Guajillo. It is mainly grown in
Mexico but has also been reported to grow in some areas of the southern USA such as Texas.
The fruit of the guajillo - the chilli itself - is a dark red to brown. It has a rather
leathery skin and so usually requires longer soaking than other chillis (depending, of
course, on the recipe). The size varies from under to inches to over four.
On the Scoville rating system the guajillo has heat rating of
between 2500 and 5000 SHU. It's usually classed as a medium heat chili with a strong,
slightly fruity flavour and a distinct "tang".
Guajillo is often used as an ingredient of mole sauce.
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