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The guajillo is the dried version of the mirasol, another chilli pepper of Mexican origin. Its moderately high capsaicin content makes it ranked 4 on the Scoville scale.
If, like many, you are a fan of Mexican cuisine, this is the chilli pepper to have on hand. In fact, it is the most consumed chilli pepper in Mexico, after ancho.
Guajillo has a fruity and slightly acidic flavor, with hints of smoke and pine. It is one of the basic ingredients of chicken mole, a well-known dish in Mexico, but it is also used in sauces, stews, marinades, on pizza, in chili con carne, in short, it is a kind of passe-partout.
- Ground Guajillo
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