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Dried Whole chile Peppers Guajillo Chile - 8 oz
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/Dried+Whole+chile+Peppers+Guajillo+Chile+-+8+oz?
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Guajillo Whole Dried Chiles A little goes a long way. Smooth skinned with a distinct, slightly fruity flavor and strong piney, berry under-taste. Mildly hot ( 2-4 on a scale of 1-10). Use in salsa and soups or combined with the Pasilla and Ancho to make the traditional mole sauces. Approx. 3-5 long, 1 wide.
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Ancho Whole Dried Chiles The dried form of a Poblano Pepper, this de-stemmed chile has medium-thick wrinkled flesh. Heat ranges 3-5 on a scale of 1-10, the same heat and flavor profile as Guajillo or Pasilla Negro chiles. Use in salsa and soups, enchilada or combine with the Pasilla and Guajillo to make the traditional mole sauces. Approx. 4-5 long, 3 wide.
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A thin-fleshed chile with a wrinkled body and a berry flavor with herbacdous tones. Medium-hot, it ranges 3-5 on a scale of 1-10. Use in traditional Mexican sauces, salsa and soups or get adventurous and add to meatloaf, beef stew or corn chowder. Combine with the Ancho and Guajillo to make the traditional mole sauces. Approx. 6 long, 1 1/2 wide.
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Made from the familiar jalapeno pepper. Fully ripened and smoked during the drying process to bring a unique medium-hot (6.5 on a scale of 1-10) smoky flavor to your dishes. Use in enchilada sauces, chili, stews barbecue ribs and cornbread as well as poultry, meats and winter squash. Approx. 2-4 long, 1 wide.
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Long a staple in Southwest kitchens, De Arbol chiles bright red color flashes ample warning of its searing heat: 7.5 on a scale of 1-10. Thin fleshed with a tannic flavor, the De Arbol is comparable to Cayenne Pepper. Use in salsa, stew, chiliwherever you want to turn up the heat! Approx. 6 long, 1 1/2 wide.
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New Mexico Whole Dried Chiles Thin flesh with an earthy chile flavor and undertone of wild cherries. Mildly hot ( 2-4 on a scale of 1-10) and ideal in sauces, salsa, rice dishes, sir fry, stews and soups. Approx. 5-7 long, 1 ½ wide.
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Closeout Item, Old Price=$ 3.00 Hildegard of Bingen (any herbalist or pharmacist worth his/her salt knows of her!), a medieval German nun and brilliant herbalist, wrote several treatises in the early 12th century on the curative powers of herbs, roots, nuts, berries, barks, flowers, etc. etc. Milk thistle seed has long been used to treat liver ailments, and modern science has confirmed Hildegarde's (and Pliny's too!) high opinions of milk thistle seed.
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(US)