Chile Guajillo Seco (100 g)
They have thin flesh and a shiny, deep reddish brown color.
Guajillos have a sweet heat, and are tannic with a hint of pine, the Guajillo, pronounced gwah-HEE-yoh, means “little gourd” for the rattling sound the seeds make in the dried pods.
Scoville units: 5 (2500-5000).
Giving a yellowish color to foods.
It is used in sauces, seasonings, and for color.
To prepare, devein, seed, soak covered in hot water for about one hour.
Mix well in a blender with soaking water.
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Prepare your own chile sauce (2 cups)
12 dried chile pods
1 t salt
2 T oil
1 T flour
Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce).
Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin).
From here on in, it’s all about your own personal taste.
If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe.
To complete the basic red chilli sauce season & thicken the pure as follows:
Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken.
Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice.
Your chilli sauce is now ready.