Guajillo chili is a variety of the species Capsicum annuum, which is widely used in Mexican cuisines. The chilis are large and mild in flavor, with a heat range of 2,500 to 5,000 SHU (Scoville Heat Unit). The flesh of Guajillo is deep red with a green tea flavor and berry overtones.
Guajillo chilis are used to make the salsa for tamales. The dried chilis are seeded, soaked, pulverized to a thin paste, added salt and a few other ingredients to produce a thick, red, flavorful sauce. Guajillo is excellent in pastes, butters, and as a marinade for meats. It can also be added to salsas to provide a surprising hot finish.
Guajillo chili http://commons.wikimedia.org/wiki/File:Guajillos.jpg Badagnani
http://commons.wikimedia.org/wiki/File:Guajillos.jpg
Badagnani
