Guajillo Chiles (gwa-HEE-yo), Capsicum annuum, measure 2,500-5,000 Scoville Heat Units (SHU). They are the dried version of the Mirasol chile. Guajillo translates to "little gourd" and was given this name thanks to the rattling sound the seeds make as the dried pods are shaken. They are also called guajillo peppers or chile guajillo.

These chiles are reddish-brown with reasonably thick skin. They range from 3-6 inches in length and are approximately 1 inch wide with a slight curve that tapers at the point. There are approximately two dried Guajillo chiles per ounce.

They are the second-most popular dried chile pepper in Mexico. They are frequently purchased by Mexican, Middle Eastern, and fine dining restaurants, as well as delicatessens. Manufacturers of sauces, gourmet jams, and frozen meals often select Guajillo Chiles, as do brewers, spice and olive oil shops, and seasoning companies.

While most frequently sold as a whole pepper, you can also buy Guajillo chile flakes or Guajillo chile powder.

Flavor Profile

Fruity with a sweet heat, they are slightly bitter and astringent with a hint of pine, tart berries, and light smoky undertones.

Heat Level

Guajillo Chiles are on the low end of the medium heat range, measuring 2,500 to 5,000 Scoville Heat Units (SHU).

How to Use

Guajillo Peppers are traditionally dry toasted before they are ground to powder or hydrated and mashed into a thin paste. Add Guajillo chiles to stews like Pozole Rojo and Birria. Add Guajillos to Roasted Tomato Salsa to boost the fruity heat. As a pepper that’s indigenous to Mexico, it’s a natural addition to Pasilla de Oaxaca Black Bean Dip and Chile Marinated Oaxacan Pork. Make a stunning appetizer with spicy, sweet, Marinated Smoky Feta with Guajillo chiles.

Guajillo Chiles pair well with coconut, shallots, garlic, onion, Mexican and Greek oregano, turmeric, cumin, lime juice, and coriander. You can use this versatile chile with chicken, beef, pork, seafood, cheese and vegetarian dishes. Add to plain starchy dishes like potatoes and rice.

Substitutions

The Ancho chile and the Pasilla Negro chile are rich and fruity substitutes, though they are a bit milder in their heat. Puya Chiles share a similar flavor profile as the Guajillo, but are a little bit hotter.