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Chilli Guajillo (Ground)

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This chilli’s deep red flesh has a green-tea flavour with berry overtones. Used in salsa for tamales, the guajillo chilli is also great in pastes, butter and meat rubs – try it with chicken. Heat level: 4/10

To make a paste, cook your choice of aromatics such as garlic and onion, adding a few teaspoons of ground chilli towards the end. Allow the mixture to cool, then blitz with oil and vinegar. The sauces and pastes which accompany Mexican dishes often consist of a good variety of chillies, so mix and match to your taste and heat preference.
Capsicum annuum (Guajillo Chilli)
Product of Mexico