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Dried Peppers, Guajillo

$7.50

2 oz

Hayshaker Farm (WA)

The guajillo is one of the most common and popular chili peppers used in Mexican cuisine. It is mild to moderately hot, and has dark, reddish brown, leathery skin. It is the dried form of the mirasol pepper, second in popularity only to the ancho, offering sweet flavor and mild-medium heat.

The “chile guajillo”, along with ancho peppers and pasilla peppers, are sometimes said to comprise the “holy trinity” of Mexican chile peppers commonly used in traditional mole sauces. Scoville Heat Units: 2,500 – 5,000 SHU

Keep dry and out of the sun. As a dried product, they'll last months and months if properly stored.

While the popularity of modern New Mexico chiles is without a doubt tied to Spanish colonization of the area, the real credit for its survival as a vital crop in the state can be traced to Native American populations that adopted them into their own agricultural and culinary repertoires. For the 300 years after Onate’s introduction of chiles to New Mexico, other than with the Native Americans, they were barely recognized in the regional cuisine. Today chiles are coveted as New Mexico gold.

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