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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dark place, they stay flavorful for 6-12 months. After that, they may become brittle and lose potency.
Look for chiles that are whole, shiny, and deep reddish-brown. They should be slightly pliable, not so brittle that they shatter when touched.
Ancho chiles or New Mexico chiles are the best substitutes. Ancho is sweeter and darker, while New Mexico chiles have a similar heat profile.
No, they are considered mild to medium, ranging from 2,500 to 5,000 Scoville Heat Units. They provide more flavor and color than intense heat.
Yes, it is recommended to wipe them with a damp cloth or quickly rinse them to remove any dust or debris from the drying process.
Yes, but taste it first. If it tastes bitter, discard it. If it tastes earthy and sweet, it can be used to thin out your salsa or sauce.
They are a staple in Mexican cuisine, used in Mole, Pozole, Enchilada sauces, and various adobos for meats.
Yes, after removing the stems and seeds, you can grind the dried pods in a spice grinder to make fresh Guajillo powder.
Guajillo Chile is a versatile ingredient found in cuisines around the world. With 315 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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