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• Dried guajillo chilies, a staple in Mexican cooking, are long and pointed with a deep orange-red color. They are available in in Latin markets, online specialty stores or the Latin aisle of some supermarkets. If unavailable, substitute McCormick® Gourmet Ancho Chile Pepper, using 2 teaspoons in the Caramel Sauce and 1 teaspoon in the Chocolate Chunk Bars.
• To roast and grind guajillo chile, remove stem and seeds from 2 dried guajillo chiles. Place on baking sheet. Roast in preheated 350ºF oven 10 minutes or until fragrant. Place in small food processor or clean coffee grinder. Process until finely ground.