Guajillo chili: Difference between revisions
No edit summary |
No edit summary |
||
| Line 11: | Line 11: | ||
A '''guajillo chile''' or '''guajillo chile''' ('''''chile guajillo''''' in Spanish) is a variety of [[chile pepper]] of the species ''[[Capsicum annuum]]''and which is widely used in the [[Mexican cuisine|cuisine of Mexico]]. |
A '''guajillo chile''' or '''guajillo chile''' ('''''chile guajillo''''' in Spanish) is a variety of [[chile pepper]] of the species ''[[Capsicum annuum]]''and which is widely used in the [[Mexican cuisine|cuisine of Mexico]]. |
||
Its heat (rating 2,500 to 5,000 on the [[Scoville scale]]) is considered mild to hot. They are sometimes used to make the ''[[Salsa (food)|salsa]]'' for [[tamale]]s; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. |
|||
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish. |
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish. |
||
Revision as of 16:20, 2 April 2015
 | This article needs additional citations for verification. (March 2013) |
| Guajillo chili | |
|---|---|
 Several dried guajillo chiles | |
| Heat |  Medium |
A guajillo chile or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuumand which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to hot. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
References
External links
 | This Solanales article is a stub. You can help Wikipedia by expanding it. |
 | This fruit-related article is a stub. You can help Wikipedia by expanding it. |
 | This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |