Guajillo chili (original) (raw)
El chile guajillo (del náhuatl, huaxin «huaje») es una variedad de chile seco muy popular en la gastronomía mexicana. Se obtiene a partir de la desecación del chile mirasol (Capsicum annuum). Se usa principalmente molido en salsas, adobos, moles y guisados. Se le suele confundir con el chile pasilla y el cascabel. Sin embargo, está más estrechamente relacionado con el chile costeño y con el .
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| dbo:abstract | A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum. Guajillos are the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two (puyar, in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium. Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make salsa for tamales; the dried fruits are seeded, soaked or simmered, then pulverized, mashed or pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce. Guajillo chilies are used in marinades, salsas, pastes, butters and spice rubs to flavor meats, fat and oil with other ingredients. The guajillo chili, with its more delicate flavor, is used with fish and chicken, or added to salsa as a side dish. Some Mexican dishes where guajillo chiles are a main ingredient include: * Chilate or mole de olla * Pambazos * Consomés * Carne adobada (en) El chile guajillo (del náhuatl, huaxin «huaje») es una variedad de chile seco muy popular en la gastronomía mexicana. Se obtiene a partir de la desecación del chile mirasol (Capsicum annuum). Se usa principalmente molido en salsas, adobos, moles y guisados. Se le suele confundir con el chile pasilla y el cascabel. Sin embargo, está más estrechamente relacionado con el chile costeño y con el . (es) 미라솔고추(스페인어: chile mirasol 칠레 미라솔[*])는 재배종 고추이다. 말린 것은 과히요고추(chile guajillo 칠레 과히요[*])라 부른다. (ko) ワヒーヨ(Guajillo chili)は、ミラソルという種類のトウガラシを乾燥させて作るスパイスであり、メキシコ料理に広く用いられる。 細長く深い赤色で、緑茶の香りとベリーの風味を持つ。果実は大きくマイルドな味で、スコヴィル値が2,500-5,000と辛味は少ない。乾燥した果実を粉末にしてペースト状にし、塩や他の具材を合わせて、タマーリ用のサルサを作る。 ペースト状またはバター状にしたワヒーヨは、全ての種類の肉、特に鶏肉の味付けによく用いられる。 (ja) Guajillo è una cultivar di peperoncino della specie Capsicum annuum originaria del Messico. (it) |
| dbo:species | dbr:Capsicum_annuum |
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| dbp:imageCaption | Several dried guajillo chiles (en) |
| dbp:name | Guajillo chili (en) |
| dbp:origin | Central America and Mexico (en) |
| dbp:species | Capsicum annuum (en) |
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| dcterms:subject | dbc:Capsicum_cultivars dbc:Chili_peppers dbc:Mexican_cuisine |
| gold:hypernym | dbr:Variety |
| rdf:type | owl:Thing wikidata:Q19088 wikidata:Q4886 wikidata:Q756 dbo:Eukaryote dbo:Grape dbo:Species yago:WikicatChiliPeppers yago:Capsicum112900462 yago:Cayenne112900987 yago:LivingThing100004258 yago:Object100002684 yago:Organism100004475 yago:Pepper113149506 yago:PhysicalEntity100001930 yago:Plant100017222 yago:WoodyPlant113103136 dbo:CultivatedVariety dbo:Plant yago:Shrub113112664 yago:TruePepper113149296 yago:VascularPlant113083586 yago:Vine113100677 yago:Whole100003553 |
| rdfs:comment | El chile guajillo (del náhuatl, huaxin «huaje») es una variedad de chile seco muy popular en la gastronomía mexicana. Se obtiene a partir de la desecación del chile mirasol (Capsicum annuum). Se usa principalmente molido en salsas, adobos, moles y guisados. Se le suele confundir con el chile pasilla y el cascabel. Sin embargo, está más estrechamente relacionado con el chile costeño y con el . (es) 미라솔고추(스페인어: chile mirasol 칠레 미라솔[*])는 재배종 고추이다. 말린 것은 과히요고추(chile guajillo 칠레 과히요[*])라 부른다. (ko) ワヒーヨ(Guajillo chili)は、ミラソルという種類のトウガラシを乾燥させて作るスパイスであり、メキシコ料理に広く用いられる。 細長く深い赤色で、緑茶の香りとベリーの風味を持つ。果実は大きくマイルドな味で、スコヴィル値が2,500-5,000と辛味は少ない。乾燥した果実を粉末にしてペースト状にし、塩や他の具材を合わせて、タマーリ用のサルサを作る。 ペースト状またはバター状にしたワヒーヨは、全ての種類の肉、特に鶏肉の味付けによく用いられる。 (ja) Guajillo è una cultivar di peperoncino della specie Capsicum annuum originaria del Messico. (it) A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum. Guajillos are the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two (puyar, in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium. (en) |
| rdfs:label | Chile guajillo (es) Guajillo chili (en) Guajillo (it) 미라솔고추 (ko) ワヒーヨ (ja) |
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| prov:wasDerivedFrom | wikipedia-en:Guajillo_chili?oldid=1116971022&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Guajillos.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Guajillo_chili |
| foaf:name | Guajillo chili (en) |
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