guajillo chile
[ gwah-HEE-yoh ]
The skin of this dried
CHILE is shiny-smooth and a deep, burnished red. The
CHILE is very tough and must be soaked longer than most dried
CHILEs. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso ("mischievous")
CHILE in reference to its not-so-playful sting. It's used in both sauces and cooked dishes.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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