The Guajillo Peppers
The Delicious Guajillo Peppers from Hot Sauce Survey
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Images Sourced from the Guajillo chili Wikipedia Record.
| Pepper Name | Guajillo Peppers |
|---|---|
| Pepper Cultivar | Capsicum Annuum |
| Scoville | 3,750 |
| Wikipedia Summary | A guajillo chili or guajillo chile (chile guajillo in Spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho). The Mexican state of Zacatecas is one of the main producers of guajillo chilies. The guajillo puya is the smaller and hotter of the two (puyar, in Spanish, is to prick or poke). Guajillo chilies have many applications and are used in a variety of Mexican preparations. Guajillo chilies are used in marinades, salsas, pastes, butters or adobos (spice rubs) to flavor meats and fat or oil with other ingredients. |
| Scoville Low | 2,500 |
| Scoville High | 5,000 |
| Scoville Median | 3,750 |
| Location | Country: Mexico Lat: 23.63 Long: -102.55 |
| Wikipedia Link | WikiPedia Link |
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| Manufacturers Using This Pepper (3) | |
| Recipes Using This Pepper (3) | |
| Ingredients Used With This Pepper (22) |
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| Peppers Used With This Pepper (13) |
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| Date Added | 2 Years Ago |
| Date Last Updated | 2 Years Ago |
| Contributor | teamdominators |
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