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Guajillo Chiles

A workhorse with a lot of dazzle, according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their flavor makes them ideal for fish and chicken dishes. In Spanish, their name means "little gourd," a reference to the rattling sound their seeds make when these peppers are dried whole. Also available in Ground Guajillo Chiles.

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Guajillo Chiles

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Whole guajillo chiles are customarily dry toasted in a skillet—or a Mexican clay griddle called a comal—before being pureed into a thin paste. Guajillo puree has a dynamically fruity flavor, redolent of cranberry and tomato, with a hint of smokiness. Their moderate heat level—500 to 5,000 on the Scoville Heat Scale—makes them a good choice for family-friendly cooking. Guajillo is a popular chile pepper for meat marinades, mole sauce, pozole, chili con carne, tortilla soup, and homemade salsas. Please note: since whole chilies are dried in the field, we suggest washing them before use them. We also carry powdered guajillo pepper.

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