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Guajillo Chili powder (grounded) from Xatze 50g

Unit price€58,00 / kg
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A rather mildly hot chili variety is Guajillo. These dried chilies, here in grounded form, are well known in the cuisine of Mexico and are used especially in sauces, marinades but also over rice, beans and tacos. For further information, we recommend our article on well-known chili species from Mexico. Guajillo chilies give dishes a spicy sweet chili note. Not too hot. Whole dried Guajillo chilies can also be found here.

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- Ground and dried guajillo chili peppers

Nutritional values

Nutritional values per 100 g
- Energy 0 kcal
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 0 g
thereof sugar 0 g
- Proteins 0 g
- Salt 0 g


Contains no allergens subject to mandatory labeling


A simple and quick recipe where you can use guajillo chilies is a guajillo chili sauce. This sauce goes well with tacos, enchiladas, grilled meats or poultry. Here is a quick recipe:


- 2-3 dried guajillo chilies.
- 2 tomatoes
- 1 onion
- 2 cloves of garlic
- 1 teaspoon guajillo chili powder (or more to taste)
- 1 tablespoon vegetable oil
- salt and pepper to taste
- water


1.You will de-stem and seed the dried guajillo chilies. You can lightly toast the chilies by heating them in a dry skillet until fragrant, but be careful not to burn them.

Soak the roasted chilies in warm water until they are soft, usually about 15-20 minutes.

In the meantime, roughly chop the onion and garlic and dice the tomatoes.

Drain the soaked chilies and put them in a blender with the chopped onions, garlic cloves, tomatoes and guajillo chili powder.

Puree everything to a smooth paste. If the mixture is too thick, you can add a little water to achieve the desired consistency.

Heat the vegetable oil in a pan and add the chili tomato sauce. Simmer over medium heat for about 10-15 minutes to meld the flavors and thicken the sauce a bit.

Season to taste with salt and pepper and add more guajillo chili powder as needed to achieve the desired heat.


Store dry

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