I have used Guajillo chiles in the past dried, but I grew them this year in my garden and they are amazing fresh (Mirasol peppers). I have looked for recipes to use them fresh and find there really aren’t many. Any links to good recipes to use these peppers?
by SLO_Citizen
7 Comments
These look beautiful! At first crack, you could substitute these for other varieties of chilis where you think a fruity characteristic would add something. However, just google “mirasol salsa” and there’s a lot of straightforward, interesting sauces you can make.
Typically it’s not a pepper eaten raw from my understanding but I’d be interested in how they do in something like a jalapeno popper, pickled or as a lacto fermented hot sauce
If you have access to a dehydrator or an oven that works ok at lower temps you can make your own Guajillo peppers pretty easy they would also preserve a lot better so you don’t have to use the whole lot
Guajillo isn’t mirasol and This Plant isn’t mirasol, as the name implies (in Spanish) “look to the sun” they point up to the sun but you do have Guajillos it seems. even though Wikipedia and every single English publication keeps saying they are the same. Mirasol and Guajillo are different varieties. But at the stage your peppers are now they would do good enough in most regular Guajillo recipies, in the north they favor some sweet style sauce recipes, you can add cinnamon (Ceylon) and a chocolate tablet and it’ll taste so good
I’d suggest using the biggest ones to stuff. Fill with some cheese or meat. Try it cooked and uncooked.
These don’t need ine, just put them on everything :V
Try Chicken Birra (NYT recipe) it is excellent.
Fresh in salsa I would think, or maybe lightly roast them, peel them, make strips out of them, add corn, zucchini, shredded chicken, mushrooms, cheese, and epazote if you got it, simmer a bit and that’s it. Adjust the spicyness by removing the seeds.