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Hot.
Also known as Miracielo (mirasol), cascabel,
puya, pullia, travievso, trompa (guajillo).
Mirasol (fresh) - green to red to brownish
red. Guajillo (dried) - reddish brown. |
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This is a real beauty! Known for its
distinct berry like, fruity flavor. Their full bodied
flavor enchances potatoes chicken, and pork. Spices
up extremely hot salsas, stews, escabeche, yellow
mole, and sauces.
This thin-skinned pepper can vary more
than any other chile in looks, and therefore may be
hard to recognize. Sometimes small, sometimes large,
smooth or wrinkled, it is quite inconsistent. |
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The
guajillo (dried mirasol) chile is the most
widely used pepper in Mexico.
The flavor is distinc-tive and the peppers
color the dishes they are used in. |
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