Guajillo chile
Method: Dry-toast at 225 to 275°F for 20s to 40s.
Thin-skinned and tart. Toast briefly until aromatic, easy to burn. Soak then blend for salsas.
Flavor
bright, tangy, fruity
Method: Dry-toast at 225 to 275°F for 20s to 40s.
Thin-skinned and tart. Toast briefly until aromatic, easy to burn. Soak then blend for salsas.
bright, tangy, fruity