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Olé Rico Dried Whole Guajillo Chile Peppers $13.95

Guajillo chilies are the backbones of many Mexican recipes.

​ They are used to make the bold red salsa for tamales as well as in flavorful pastes and infused butters. Guajillos are a popular addition to chicken dishes, too, and a secret weapon when it comes to adding complexity to a simple salsa, since they pack a pleasing sweetness in addition to their heat.

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HOW TO USE

These sweet and smoky peppers are great in our Orange-Guajillo Chili Pulled Chicken and add a complex kick to our Oaxacan Refried Black Beans. And Pork Chops with Peanut-Guajillo Sauce pair the pepper with savory peanuts.

Kitchen Notes

Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.

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