Guajillo chillies - also known as elephant's trunk chilli - are a sun-dried mirasol chilli, used in Latin American and Spanish cuisine to bring a smoky sweetness to dishes. The dried guajillo chillies are often soaked and pureed into a paste for cooking, and can also be lightly toasted over a flame, or dry-fried to intensify their flavour. The guajillo chilli is the second most used chilli in Mexican cooking after ancho chillies.
Dried guajillo chillies have a sweet, tannic flavour with green tea and berry notes. They are moderately hot (2,500-5,000 on the Scoville Scale of chilli heat), but their tongue-tingling spice has earned guajillo chillies the nickname ‘travieso chilli’ – or mischievous chilli. Delicious in adobo sauce, moles, soups or sauces.
A 50g pack contains approx 4-7 chillies. Store in a cool, dry place.
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