These dried Guajillo peppers are perfect to raise your stew to a new level! The Guajillo pepper is the dry form of the Mirasol pepper and is the second most used pepper in Mexican cuisine. They are red-orange in color and have a smooth and shiny skin. The Guajillo is appreciated for its nut-like flavor and depth. It is often used in sauces and like we said before it’s the ultimate ingredient for your next stew. More about how to use dried peppers down below.
Estimated Scoville Heat Units: 2.500 – 5.000 SHU
Origin: Mexico
Content: 100 grams
€4,95
100 grams of dried Guajillo peppers in a bag.
How to use dried peppers: You can grind them to flakes or powder to use them as a dry rub or seasoning. You can also use them to make a chili paste or sauce by putting them in hot water for 10 to 15 minutes, until softened. After that you remove the stem & seeds and put it in a blender to make a paste or sauce.
Dried peppers have a very long shelf life. Store them in a dark and cool place.
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