Guajillo chilies [gwah-hee-yoh] are thick, leathery dark reddish brown chilies that contain mild to moderate amounts of heat.  The guajillo is one of the most commonly grown chilies in Mexico. This chili requires a longer soaking period than most due to its leathery skin.

The guajillo benefits from toasting on a hot pan prior to use. This chili is used in salsas, sauces, soups and stews. Guajillo chilies are also used to make Harissa, a hot chili paste mixture used in Tunisian cooking.

The guajillo is considered a moderately hot chili measuring 2,500 to 5,000 Shu's on the Scoville scale.

The most commonly sold form of this chili is whole, dried. The chili can be toasted then ground, or hydrated and made into a sauce or paste. Guajillo powder is occasionally available commercially.

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. annuum
Binomial name
Capsicum annuum

Try Yorky's Special Recipes

Read The Chili Story