As for the California chili, this is also known as Anaheim chili, since it is native to this Californian town. This particular chili is frequently used because it adds flavor without being too spicy, ideal for those who are not used to it.
|General description||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 popular chiles in Mexican cuisine.||Also known as dry chili from the north or Anaheim chili, because it originates from this population, in the United States. It is precisely in this country where it is very popular, due to its low level of spiciness. In Mexico, on the other hand, it is not a common or popular chili.|
|Scoville scale||It has been classified in the middle part of the scale with 2,500 to 5,000 Scoville units.||In contrast, the California is at the lower end of the scale with just 500 to 2,500 units.|
|Appearance||The guajillo is a large chili, measuring between 15 and 20 centimeters. It is a burnt or intense red color. It has the traditional shape of an inverted triangle,||It is usually medium in size, in various shades of green that usually matures to a dark green tone. Only some varieties turn red when ripe.|
|Use||In Mexico it is used in preparations such as sauces for stews, marinades and moles, that is, for dishes only. It is not consumed “raw” because it is a dry chili, nor is it chopped for raw sauces.||It has several uses without any being particularly special. For example, it is used in sauces and guacamole, as an accompaniment to a snack or dish, among some others.|