About Guajillo Pepper
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.’
Flavor profile
Fruity, tangy, slightly smoky
In the kitchen
Sauces, moles, adobos, enchilada sauce
Growing information
- Difficulty
- Easy
- Days to harvest
- 80-90 days
- Plant height
- 24-36 inches
Similar peppers
-
Hungarian Wax
1,000 – 15,000 SHU
Same species and mild heat
-
Shishito Pepper
50 – 200 SHU
Same species and mild heat
- NuMex Lemon Spice 500 – 2,500 SHU Same species and mild heat
- Pasilla Pepper 1,000 – 2,500 SHU Same species and mild heat
- Numex Sandia 5,000 – 7,000 SHU Same species and mild heat
- Cascabel Pepper 1,500 – 2,500 SHU Same species and mild heat
Matches are rule based: same species and heat band first, then origin, then heat band. Compare with the top two →
Reviews & ratings
Reviews are closed for this pepper.