Guajillo Chile Pepper

  ()

Guajillo Chile Pepper

Scovilles

Scientific Classification

Capsicum annuum

Heat rating in Scovilles:

2500 – 5000

A Guajillo chile (Pronounced gwah-HEE-yoh) is produced by drying the Mirasol chile. Along with anchos, they’re the most commonly used chiles in Mexico. Smooth, shiny, and typically reddish-brown in color, their skin is tough and needs to be soaked in water longer than other dried chiles.

TASTE: This pepper has a green tea flavor with berry overtones, a slight smokiness and the warm flavor of a ripe, juicy, sweet tomato.

CULINARY USES: Used to make salsa for tamales, the dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

Have more information?

How accurate is this information? If you notice any inaccuracies, or want to contribute additional info or photos, please feel free to contribute by contacting me.

Explore More Peppers