Fruit and Seeds
Fresh, Dried, powdered
A guajillo chili or guajillo chilli (chile guajillo in Spanish) is a variety of chili pepper of the
species Capsicum annuum, produced by drying the mirasol chili, and which is widely used in the cuisine of Mexico.
The guajillo chili's thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
Pronounced gwah-HEE-yoh: These chile peppers are moderately hot, smooth,
shiny, and typically reddish-brown in color. Their skin is tough and needs to be
soaked in water longer than other chilis. Guajillo chiles are a variety of chili of
the species Capsicum annuum, which is often used in the cuisine of Old Mexico
and the greater Southwest U.S., including New Mexico, Texas, and Arizona.
Its fruit is large and mild in flavor, with only a small amount of heat. They are
used to make salsa for tamales. The dried fruit is seeded, soaked, smashed to
a thin paste, then cooked with salt and several other ingredients to produce a
thick, red, flavorful sauce.