Guajillo chilies

Guajillo Chili is one of the fundamental ingredients in Mexican and Latin American cuisine, known for its distinctive flavor and versatility in traditional recipes. It is a dried chili, medium in size, with an elongated shape and smooth skin of bright red or dark reddish color.

Origin: The guajillo chili originates from Mexico, where it is an essential part of many sauces, moles, adobos, and broths. It is very common in Mexican gastronomy and in other regions of Latin America that adopted its use centuries ago.

Properties: The guajillo chili offers a complex flavor that combines slightly sweet, fruity notes with a mild smoky touch. Its heat is moderate, making it ideal for adding flavor without overpowering the other ingredients. Furthermore, it is rich in vitamins A and C, as well as antioxidants that contribute to overall health.

Synonyms: In different Spanish-speaking countries, the guajillo chili may be called ají guajillo (in some regions of South America) or simply guajillo. It doesn't usually have many synonyms, as it is a specific type of chili, although it is sometimes confused or used interchangeably with similar dried chilies like the mirasol chili, which is actually the fresh version of the guajillo.

In recipes, the guajillo chili is ideal for preparing red sauces, broths, marinades, and stews, providing a balanced flavor and vibrant color to dishes.