Guajillo Chili Pepper / Chile Guajillo / WT: 2oz 4oz 8oz 12oz 1lb 2lb 5lb 10lb

Description

A guajillo chili or guajillo chile (chile guajillo in Spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho). The Mexican state of Zacatecas is one of the main producers of guajillo chilies.
Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make a salsa for tamales; the dried fruits (chilies) are seeded, soaked or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.
Guajillo chilies are used in marinades, salsas, pastes, butters or adobos (spice rubs) to flavor meats and fat or oil with other ingredients. The guajillo chili, with its leaner flavor profile, is used with fish and chicken, or added to salsa as a side dish.
Some Mexican dishes where chile guajillo is a main ingredient are:
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Chilate or mole de olla
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Pambazos
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Consomés
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Carne adobada