Chile guajillo

As we visited markets and kitchens across Mexico while putting together our Mexico Issue, we received an invaluable education in the ingredients and equipment that give Mexican cooking its singular intensity and depth of flavor. When we began to test recipes back in the SAVEUR kitchen, we found that all these workhorses of the Mexican kitchen are readily available in the United States, at Latin American markets and through mail order. Get to know these basic elements, and you'll be well on…

4oz Guajillo Stemless Chili: The premium guajillo pack is a must-have ingredient for all Mexican food enthusiasts. Its more fruitier flavor adds a berry-like, Tanger punch to its spicy flavor. 4oz Ancho Chili: Mainly used for Mexican sauces and stews, the Chile Ancho or Mulato Pepper has a dark green color. Picked when ripen to red and then dried, the Poblanos will add a unique taste to your chicken with rice or any Mexican stew you will serve. 4oz Pasilla Chili: Pasilla Chiles are used in…

The puya chile is a Mexican pepper similar to the popular guajillo pepper, but smaller and hotter known for its fruity flavor and aroma.

Fruity, sweet, and mildly spicy, guajillo peppers are the flavorsome and colorful secret behind some of Mexico's most iconic dishes. Learning how to use it will take your cooking game to new heights.

Chile guajillo

Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces.

Guajillo and puya chiles. #hotpeppers #chillipeppers mexicanfoodjournal.com

A rare chile, typical of the Oaxaca region, moderately hot and very fruity.