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Chile Guajillo is a mild to medium hot dried chilli.
Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting.
To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil (carefully, as it splatters), stirring constantly until dark and thick. Add hot stock and simmer until glossy and brick red.
Chile Guajillo 100%
Lightly toast then rehydrate guajillo chilles to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water, then strain through a sieve before using. Always wash your hands after handling chillies!
Keep in a cool dry place for storage.
Please note that this item may contain traces of nuts and sesame.
Guajillo (gwah-hee-yoh), meaning ‘little gourd’, refers to this chilli’s shape.
Chile Ancho is a mild, sweet-tasting variety of a dried ripened poblano chilli.Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas or traditional sauces and stews like mole and carne con chile. Oxblood ColourWrinkly + High flesh to skin Ratio Notes of: dried fruit + bitter chocolate
Chile Pasilla is a medium-hot dried ripened chilaca chilli.Wrinkly-skinned pasilla chillies have a rich but tangy flavour that pairs well with red meat and mushrooms. Cocoa colour Wrinkly + high skin to flesh ratioNotes of: wood + herbs + dried fruit