Difference between Chile Guajillo and Chile Ancho
One of the most popular chili peppers in Mexico is the guajillo chili. This type of dry chili, which is the result of the dehydration of the miraflor chili, is used in the preparation of all kinds of sauces, marinades and moles. Another quite popular dried chili is the ancho chili. Both have in common the fact that they are a variety of Capsicum annuum and that they originate in Mexico.
guajillo chile |
wide chili |
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|---|---|---|
| About… | Its name comes from the Nahuatl “huaxin” or huaje. The guajillo chili is a dry chili, product of the dehydration process of the mirasol chili. It is worth mentioning that it is one of the most appreciated chiles in Mexican cuisine. Although it does not add heat, its particular flavor is essential for several traditional dishes. | When the ancho pepper is fresh, it is known as a poblano pepper. If it is dry, the ancho chili is also called mulato chili, joto chili or heart chili, depending on the region of Mexico where it is consumed. |
| Scoville scale | It has been classified in the middle part of the scale with 2,500 to 5,000 Scoville units. This means that its spiciness level is medium-low. | The ancho chili is not considered a hot chili. In fact, it is rated at between 1,000 and 1,500 Scoville units. |
| Appearance | On the one hand, the guajillo is a large chili, measuring between 15 and 20 centimeters. It is a burnt or intense red color. It has the traditional inverted triangle shape. | As for the ancho chili, it should be picked before it ripens and dried immediately. Once dry, its size has reduced, making it much smaller than a poblano pepper. It also turns dark in color and its skin becomes very wrinkled. |
| Applications | In Mexico it is used in preparations such as sauces for stews, marinades and moles, that is, for dishes only. It is worth mentioning that it is not consumed “raw” as it is a dry chili. | Like the guajillo, it is used to prepare sauces and marinades. It is not appreciated for its itching, but for the peculiar flavor that it adds to preparations. |
