Guajillo Peppers are one of Mexico’s most important dried chilis, second only to ancho. Rating 2,500-5,000 SHU, they offer mild heat with complex fruity, tangy flavor and subtle smoky notes. The name means ‘little gourd’ referring to rattling sound dried seeds make inside. Guajillos have tough skin that should be soaked and then removed or blended smooth. Essential in moles, adobos, salsas, and enchilada sauces. The deep burgundy color they impart is prized in Mexican cooking. Flavor profile includes notes of green tea, cranberry, and mild smokiness. Fresh form called ‘mirasol.’

Fruity, tangy, slightly smoky

Sauces, moles, adobos, enchilada sauce