Guajillo Replacement?

Hi All,

Any suggestions for a Guajillo replacement in a rub? This isn't something I can readily get here. Also, ratio for replacement would be great if it isn't 1:1.

Thanks,

JDH

What do you have? What can you get? Do you know?

Go to Penzeys.com they have them exactly, then you won't have to worry about substitutions Or silkroadspices.com they have them in your area.hope this helps.

Kevin,

I have Ancho, Chipotle, Aleppo, hot, smoked paprika & Birdseye chilis but I'm pretty sure the last is a little strong.

I have traditional chili powder and paprika as well.


JDH

Ancho is probably your best bet. It's similar in heat index, as well as flavor. A guajillo does have a subtle fruity overtone that will likely be missing, but you may be able to mimic it with another dry ingredient.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Harvey:
Kevin,

I have Ancho, Chipotle, Aleppo, hot, smoked paprika & Birdseye chilis but I'm pretty sure the last is a little strong.

I have traditional chili powder and paprika as well.


JDH </div></BLOCKQUOTE>

Remember (and some here may not know) that chili powder is actually a mixture of powdered dried chili (of some type) and other spices including cumin. So you don't really know what you are using.

I like to use actually dried chilis instead of powders. It's something to try if you haven't. I can't swear it will all work out, but it's worth trying. I particularly have one recipe that just sings with 3 or 4 Anchos rather that the six tablespoons of powder it asks for.

Guajillos are dried Marisols with a Scoville rating of 2500 to 5000 -- relatively mild. I would try either Anchos or mild New Mexico chills.

And remember, when the Hispanics came up with their recipes, they often used whatever chili was then available -- it's modern cooks who have specified the ONE chili THEY use. I have no hesitation any more about trying whatever or mixing whatever. Of course, I don't pay much attention to the heat except for habaneros...

Rich