The Guajillo Pepper is very tough and must be soaked longer than most dried chiles. Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.
The guajillo is pointed, long and narrow. Also known as the Mirasol pepper, a toasted tea flavor, and the slight roasted tomato-y flavor is what you may first discern after a bit of guajillo chile. It's used in both sauces and cooked dishes. Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. The Guajillo pepper rates 3,500 - 8,000 Scoville Heat Units.