OVERVIEW:
Guajillo peppers with their bright, tangy flavor and moderate fruity heat are one of the more mild chile peppers. The guajillo is second only to the ancho in commonly used chilies in Mexican cuisine. It flavors dishes quite easily and is used in salsa, sauces, enchiladas, guajillo paste, and meat. Guajillo chile powder is also a great addition to marinades, moles, soups and even sprinkled over scrambled eggs,
Members of the nightshade family, chili peppers have a lot going for them. Capsaicin is the main bioactive plant compound in chili peppers and the more capsaicin it contains the hotter the chili pepper. Chili peppers have a long list of health benefits and will always provide you an abundance of vitamins and minerals. They are rich in antioxidant and anti-inflammatory plant compounds.
LATIN:
Capsicum annuum
ORIGIN:
Mexico
CULTIVATION:
Organic
PARTS USED:
Dried Pepper / Cut & Sifted
WHAT'S COOKING:
Brisket Empanadas
Harissa
Pavo En Kol Indio
Ranchero Sauce
Short Rib Chili
