Guajillo Pepper
Summary:
Guajillo peppers are long, red, and slightly leathery dried chilies known for their mild to medium heat and unique combination of sweet, fruity, and tangy flavors. They are one of the most popular peppers in Mexican cuisine, adding depth and complexity to sauces, soups, and marinades.
Region of Origin:
Native to Mexico, particularly grown in the central and northern regions, where they are widely used in traditional dishes.
Spice Level:
2,500 – 5,000 SHU
Flavor Profile:
Guajillo peppers have a complex flavor profile with hints of berries, green tea, and tangy sweetness, along with mild heat and a slight smokiness.
Common Cultivars:
- Guajillo (dried form of Mirasol pepper)
Culinary Uses:
Guajillo peppers are commonly used in salsas, moles, and marinades. They are often soaked and blended into sauces, especially for enchiladas, tamales, and stews. The pepper is also ground into powder for seasoning meats and other savory dishes.
Health Benefits:
Rich in vitamins A and C, guajillo peppers offer antioxidant benefits and support immune health. They contain capsaicin, which may promote metabolism and have anti-inflammatory effects.
Growing Conditions:
These peppers thrive in warm, sunny climates with well-drained soil. They grow best at temperatures between 70°F and 85°F.
Preservation and Storage Tips:
Dried guajillo peppers should be stored in an airtight container in a cool, dark place to maintain flavor. Fresh guajillos, if available, should be refrigerated and used promptly.
Substitutes:
Ancho peppers provide a similar mild heat and a slightly sweeter flavor, while cascabels offer a nuttier, earthier taste.
Popular Dishes or Recipes:
- Guajillo Chile Salsa
- Red Enchilada Sauce
- Birria
- Guajillo Marinade for Meats
Historical and Cultural Significance:
Guajillo peppers are a staple in Mexican cooking, valued for their mild heat and versatility. They are a key component in the traditional Mexican red sauce, giving it a signature depth of flavor and color.
Pairings:
Pair well with garlic, tomatoes, onions, cumin, oregano, and chocolate, particularly in moles.
Warnings or Precautions:
Generally mild in heat, so gloves are not necessary. However, wash hands after handling to avoid irritation.
Scoville Rating Comparisons:
Milder than serrano and cayenne peppers, similar in heat to poblano peppers, with a more nuanced flavor suitable for enriching dishes without overpowering heat.