Guajillo Chiles

Chile, Guajillo, Whole

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Chiles & Paprikas

One of the most commonly grown chiles in Mexico, dried Guajillos are around 4-6 inches long and taper to a point. They have a deep, burnished red color and a shiny, smooth skin. Their flavor is slightly sweet and tangy and has a nice spicy finish. Though not too spicy, as they rate about a 3-4 on a heat scale of 1-10.

The word "guajillo" means "little gourd" in Spanish and refers to the shape of the chile.

Like other dried chiles, Guajillos can be toasted for added flavor and re-hydrated by soaking in hot tap water. Because their skin is thick and leathery, be sure to soak them a little longer, about 25-30 minutes. Guajillo chiles are great for enchilada sauces, salsa, soups and stews.

Spice Map - Mexico
In Mexico this chile is second only to the ancho in common use.

Dietary Information

Black Pepper-Free

Flavor of Guajillo Chiles

These Mexican chiles are slightly sweet and tangy with medium low heat (3-4 on a scale of 1-10).

Uses of Guajillo Chiles

Toast for added flavor. Soak in hot tap water for 25-30 minutes to rehydrate. Add to enchilada sauces, salsas, soups, and stews. Try with chicken, pork, and beef.

Guajillo Chiles Recipe

For 5-6 T of mix: Toast 4 stemless chiles, 1 T cumin and coriander seeds, and 1/2 t caraway seeds until aromatic (2-4 minutes), stirring constantly. Grind then mix with 1 T paprika and 1 1/2 t salt and dried garlic.

Frequently Purchased with Guajillo Chiles


Recipes & Uses

Guajillo Chiles Reviews