Spring - get growing
Spring - get growing
chile Guajillo (gwah-HEE-oh), a member of the New Mexico pod type has a more earthy/charcoal flavour than its bright-coloured cousins and, typically, a bit more kick.
It is classically used in salsas fritas (fried salsas) pureed moles and long-stew sauces.First purchase from Chile Mojo after being inspired by a restaurant meal to make guajillo butter. Definitely recommend. Amazing on steak with chimichurri!
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.