el guajillo

Hola a todos! Please be upstanding for…the guajillo chilli! C'est moi. Guajillo (gwah-hee-yoh) means ‘little gourd’ and refers to my shape. Here’s how you can pick me out in a crowd:

Sweet, fruity flavour with notes of berries and green tea Mild to medium heat (2,500-5,000 on Scoville scale), similar to the jalapeño Dark, reddish-brown, leathery skin A little of me goes a long way! Here’s how you can prepare me: Dry toast me in a medium hot pan to draw out some of the flavour

Open me up, remove my seeds and rehydrate me in hot water for 30 minutes Then I can be ground into a paste, blended for a sauce or rubbed on meat to add flavour. I can even be used to spice up a Tunisian harissa paste!

I taste great in:

Mole sauces, salsa for tamales*, marinades, soups and stews.

*We’ll be learning more about tamales in the new year

That’s all from the chilli gang for now! Have you been paying attention the last couple of weeks? Follow our blog here and be in with a chance of winning a prize!