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The Guajillo pepper is a shiny, thick, leathery, red orange-red chile with bland to moderate amounts of heat. Guajillo are the most commonly grown chiles in Mexico, and has a green tea flavor with berry tones and sweet heat.
It’s lengthened shape thins out into a point, sometimes being slightly curved. Since Guajillo peppers have a tough skin they have to be soaked longer than other chiles before being used. Guajillos can get ground or hydrated into a thin paste or red flavorful sauce. They are usually used to make salsa for tamales, salsas, pastes, butters, chile sauces, rubs to flavor all kinds of meats such as chicken; soups and stews.