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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dark, and dry place in an airtight container, they can last for up to 1 year while maintaining peak flavor.
Look for chiles that are shiny, deep reddish-brown, and still slightly flexible. Avoid those that are extremely brittle, dusty, or have small holes.
Ancho chiles or New Mexico dried chiles are the best substitutes, though Anchos are sweeter and New Mexico chiles are slightly earthier.
They are considered mild to medium heat, ranging from 2,500 to 5,000 Scoville Heat Units. They are more known for their fruity, tea-like flavor than intense heat.
Yes, it is recommended to wipe them with a damp cloth or rinse them briefly 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 sauce or salsa.
Remove stems and seeds, toast the pods lightly, let them cool completely until brittle, and then grind them in a spice or coffee grinder.
They are a staple in Mexican cuisine, used in Mole, Pozole, Enchilada sauces, and various marinades for meats like Al Pastor.
Guajillo Chiles, Dried is a versatile ingredient found in cuisines around the world. With 300 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
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