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Guajillo chiles are widely used in the cuisine of Mexico. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to hot. The dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. They may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
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