Drying the peppers intensifies the flavors, creating a unique flavor profile distinct from fresh. These pasilla peppers add a complex fruity flavor with a little heat. Use these dried peppers for salsa, adobos, mole, or enchilada sauce. Or add into your pot of dried beans or rice, grind into flakes or powder, soup. Also pairs well with chocolate, fruit, or sweet sauces.
Guajillos are one of the most common peppers used to make Guatemalan recado para tamales, the rich red sauce that gives tamales guatemaltecos their signature flavor.
To rehydrate: remove stem and seeds. Soak for 30 minutes in just enough boiling water to cover the chiles. The water can be used in your recipe, or reserved for later use (refrigerated or frozen into ice cubes). Optional step: before soaking, roast chiles in a preheated pan until fragrant, or in a toaster oven at 350° for around 3-6 minutes.
Hand-harvested from a small-scale organic farm in the United States.
Variety: Capsicum annuum
Spice level: mild to medium
Scoville scale: 500 to 5,000 SHU
Other names: chile cascabel ancho, mirasol (when fresh)
Product features: organic, naturally gluten-free & vegan, no artificial preservatives or coloring, ASTM-certified compostable packaging.
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