Dried Guajillo Chile Peppers
Estimated Inventory, 5 lbs : 46.04
This item was last sold on : 11/22/24
Description/Taste
Dried Guajillo chile peppers are small to medium in size, averaging 10 to 15 centimeters in length, and have a flattened, conical shape, tapering to a pointed, slightly curved tip. The pepper’s dark red skin is smooth, semi-wrinkled, tough, and glossy with a pliable nature, an indication of freshness. If the pepper’s surface cracks when lightly bent, then it is a sign that it has been stored for an extended period, losing flavor and texture. Underneath the surface, the pepper contains a hollow cavity filled with small and round, golden seeds. Dried Guajillo chile peppers have a complex blend of fruity, nutty, and savory flavors combined with berry-like nuances and a mild to moderate spice. When the peppers are toasted, the flavor is enhanced with smokey undertones.
Seasons/Availability
Dried Guajillo chile peppers are available year-round.
Current Facts
Dried Guajillo chile peppers, botanically classified as Capsicum annuum, are a sweet, mild to moderately hot pepper belonging to the Solanaceae or nightshade family. The elongated, dark red peppers are the dried versions of the mirasol chile pepper. Guajillo chile peppers are given a new name, separate from their fresh counterparts, in recognition of the dried pepper’s distinct flavor. Dried Guajillo chile peppers are also used in different preparations, separate from the fresh versions, and the unique names allow chefs and home cooks to incorporate the correct pepper into their recipes. Guajillo peppers have some heat, ranging from 2,500 to 5,000 SHU on the Scoville scale, similar in spice to a jalapeno, which can reach up to 8,000 SHU. There are two main varieties of Guajillo chile peppers cultivated for culinary use. The primary type is simply known as Guajillo, a larger, longer, and wider pepper favored for its mild flavor. Guajillo puya is a smaller pepper known for its sharper, spicier taste.
Nutritional Value
Dried Guajillo chile peppers are an excellent source of vitamins A and C to strengthen the immune system, protect the cells against free radical damage, and reduce inflammation. The dried peppers are also a good source of fiber to regulate the digestive tract, B vitamins to contribute to overall energy levels, and contain lower amounts of iron and magnesium.
Applications
Guajillo chile peppers contribute warmth, flavor, and color to both fresh and cooked culinary preparations. The dried peppers are typically sold whole and are often very dusty as they are dried by the sun in open fields. The peppers should be washed before use. It is also recommended to lightly toast the peppers to enhance overall flavor and develop a smokey undertone. Toasted Guajillo chile peppers can then be deseeded and reconstituted by soaking in hot water for at least 20 to 30 minutes. The variety is known for having tough skin, so the peppers may need to soak for a longer period. Once rehydrated, Guajillo chile peppers can be finely chopped or blended into salsas, pastes, sauces, and marinades. The peppers are also used as a flavoring, condiment, or filling for tacos, casseroles, sandwiches, fajitas, and tostadas. In Mexico, Guajillo chile peppers are simmered into a spicy broth for chilate de pollo, topped with tomatoes, cilantro, tomatillos, poultry, and garlic. The peppers can also enrich the color of soups, braising liquids, chiles, and stews, or they can be incorporated into the fillings for tamales and enchiladas. Beyond reconstituting the peppers whole, Guajillo chile peppers can be ground into a powder and used as a spice rub on meat and vegetables. The ground powder is potent. A little of the spice goes a long way in dishes. Dried Guajillo chile peppers pair well with meats such as lamb, goat, poultry, beef, and pork, seafood, especially fish, tomatoes, garlic, onion, tomatoes, tomatillos, sour cream, oregano, and beer. Whole dried peppers will keep 6 to 12 months when stored in a cool, dry, and dark place away from direct sunlight. Guajillo chile peppers are best used within six months for the best quality and flavor. An indication of loss of quality and taste can be determined by the pepper’s texture. If the pepper is brittle and not pliable, it is suggested to invest in a new batch of peppers.
Ethnic/Cultural Info
Dried Guajillo chile peppers are one of the most popular dried peppers in Mexico, comparable to the ancho chile pepper, and are used as a base flavoring in Mexican gastronomy. The mild to moderately spicy peppers contribute a rich red hue to dishes, improving the visual aesthetic of sauces, salsas, and marinades. Dried Guajillo peppers are also one of the most commonly grown varieties in Mexico, known as mirasol peppers when fresh. Once dried, the peppers are considered an everyday flavoring, providing fruity, herbal notes. Dried Guajillo chile peppers complement the smokier, earthy nuances of ancho chile peppers and can be combined with spicier cultivars to intensify the heat in dishes. Throughout Mexico, Dried Guajillo chile peppers are traditionally incorporated into mole, a flavorful but complicated sauce that can be made with over 20 to 30 ingredients. Mole has remained a culinary staple in Mexico for centuries, with some of the first written records documented in the early 19th century. Dried Guajillo chile peppers are also commonly mixed into a salsa used as a coating for pambazos, a fried sandwich filled with potatoes, chorizo, lettuce, refried beans, sour cream, and cheese. The slices of bread are dipped into the Guajillo sauce mixture and then skillet fried to develop a crisp exterior.
Geography/History
Dried Guajillo chile peppers are native to Mexico, specifically central and northern regions, and are mainly produced in the states of Aguascalientes, San Luis Potosi, Zacatecas, and Durango. The fruity peppers are the dried version of the mirasol chile pepper, a fresh, mildly hot variety that has been cultivated and dried for centuries, thriving in arid climates. Today Dried Guajillo chile peppers are still grown throughout Mexico, commercially produced, and developed in home gardens, and are also found in Peru, China, and in the United States in Colorado, California, and New Mexico. It is important to note that Dried Guajillo chile peppers produced outside of Mexico may contain a different flavor and spice level. Dried Guajillo chile peppers are sold through online retailers, local markets, specialty distributors, and select grocers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Rosewood Kitchen | Oceanside CA | 760-231-5886 |
| Tacos Tortas and More | San Diego CA | 619-917-1545 |
| Fox Point Farms | Encinitas CA | 619-892-0553 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Dot Café | San Diego CA | 914-263-1424 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Groundswell Brewing | Chula Vista CA | 619-934-7676 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Fish Guts | San Diego CA | 619-888-0081 |
| Mesa College | San Diego CA | 619-388-2240 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Counterpoint | San Diego CA | 619-564-6722 |
| Fishery | San Diego CA | 858-272-9985 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Shore Rider | La Jolla CA | 858-412-5308 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Hasta Manana Cantina | San Diego CA | 619-276-6700 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Cove House | La Jolla CA | 858-999-0034 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| El Sueno | San Diego CA | 619-972-6286 |
| The Shout House | San Diego CA | 619-231-6700 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Barleymash | San Diego CA | |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Eddie V's Prime Seafood - EV# 8514 | San Diego CA | 619-615-0281 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Portside Pier (Miguels) | San Diego CA | 858-268-1030 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| Adobo House | San Diego CA | 619-990-8340 |
| Sago | Encinitas CA | 858-382-4047 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Flap Your Jacks | San Diego CA | 858-224-7442 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Salt and Lime | Del Mar CA | 858-926-8582 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
| Sandbar Sports Grill | San Diego CA | 858-488-1274 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Nobu | San Diego CA | 619-814-4124 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| KI's | Encinitas CA | 760-586-8289 |
| Oside Kitchen Collaborative | Oceanside CA | 619-807-7161 mike |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Panama 66 | San Diego CA | 619-206-6352 |
| The Kitchen at Torrey View | San Diego CA | 702-489-2129 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| Morning Glory | San Diego CA | 619-629-0302 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| The Lion Share | San Diego CA | 619-564-6924 |
Recipe Ideas
Recipes that include Dried Guajillo Chile Peppers. One
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