Dried Guajillo chili pepper
It is the second most frequently used dried chili in Mexican cuisine.
More : Did you know Mexico is the country in the world with the greatest variety of peppers ?
It is also a country which culture has been strongly influenced by it, even the character and collective personality have to do with chili, a species of the Solanaceae family.
Today, up to 64 varieties of chili are known to be cultivated in Mexico, of which 25 are semi-cultivated and wild. Majority of varieties are cultivated in the south-central part of the country, most of them in Guerrero, Oaxaca, Chiapas, Puebla ...
However, those of greater importance such as jalapeño, serrano, huajillo and ancho, are grown mainly in the center and north of the country.
Mexicans call chili peppers “Chile” (tzilli in the Náhuatl language) and clearly declare it “the King of Mexican cuisine.”
It is the Spaniards who, upon their arrival in Mexico, call it red chili or American pepper. Consumed for more than 7000 years, the chilli have multiple virtues: it is diuretic, rich in vitamins C and A, in antioxidants and in potassium, would promote cholesterol lowering and prevent diabetes.
Our perfect pairings : it goes perfectly with marinades for meats, stews, grilled beef, tomato sauces, bolognese sauce, minced meat.
To reveal it, we recommend that you combine it with other spices, such as ground coriander, cumin, fenugreek or caraway, as well as with tomato pulp or even a very good first-pressed olive oil.