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These moderately hot chiles are smooth, shiny, and reddish-brown. They have a tough skin, so they need to be soaked longer than other chiles. They rate about a 3-4 on a heat scale of 1-10.


One of the most commonly grown chiles in Mexico, dried Guajillos are around 4-6 inches long and

taper to a point. They have a deep, burnished red color and a shiny, smooth skin. Their flavor is

slightly sweet and tangy and has a nice spicy finish. Though not too spicy


  • Like other dried chiles, Guajillos can be toasted for added flavor and re-hydrated by soaking in hot

    tap water. Because their skin is thick and leathery, be sure to soak them a little longer, about 25-30 minutes. Guajillo chiles are great for enchilada sauces, salsa, soups and stews.


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