Part of Plant Used

Processing

Origin

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.

Guajillo Chili, Mexico

Capsicum annum  

, Los Cabos