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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 fresh for 6 to 12 months. They are still safe to eat after that but will lose flavor and become brittle.
They are considered mild to medium, ranging from 2,500 to 5,000 Scoville Heat Units (SHU). They provide more flavor and color than intense heat.
Ancho chilies are the best substitute for sweetness, while New Mexico or Pasilla chilies are good for matching the heat and earthy profile.
Look for chilies that are whole, shiny, and deep reddish-brown. They should be slightly flexible and leathery, not brittle or dusty.
Yes, wipe them with a damp cloth or rinse quickly under cold water to remove any dust or debris before toasting or soaking.
Yes, but taste it first. If it is bitter, discard it. If it tastes earthy and sweet, it can be used as a base for sauces or stews.
They are a staple in Mexican cuisine, used in Mole, Pozole, Enchilada sauces, and marinades like Al Pastor.
Guajillo is the name for the dried version of the Mirasol chili pepper.
Toast, de-seed, and soak the chilies, then blend them with a little soaking liquid, garlic, and salt until smooth.
Guajillo Chilies 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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