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Dry Goods, Spices
Guajillo peppers are traditionally used in Mexican and Southwestern cuisine. Second to the ancho, this is the most commonly used chile in Mexico. The powder is made up of the whole dried pepper, including the seeds and stems. It has a distinct, slightly fruity, berry taste and is sometimes called travieso (“mischievous”) chile in reference to its not so playful sting. Essential for moles, this powder is also great for sauces and salsas, stews, and chiles.
Pantry stable
By jj
from Lincoln,CA on 9/20/2007
from Lincoln,CA on 9/20/2007
Pros:
Flavorful
Best Uses:
Cooking, Seasoning
Describe Yourself:
Chef, Foodie, Health Conscious, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Comments about Guajillo Powder:
This added the same flavor to my pozole as if I had rehydrated the chiles , pureed, and cooked them before adding to my stock. I shop alot of latin markets for my spices and chiles. I will keep this one on hand.