The Guajillo pepper pronounced [gwah-HEE-yoh] is a shiny, thick, leathery, red orange-red chile with bland to moderate amounts of heat. Guajillo are the most commonly grown chiles in Mexico, and are sold whole, dried. The Guajillo chile has a green tea flavor with berry tones and sweet heat. Its lengthened shape thins out into a point, sometimes being slightly curved. Since Guajillo peppers have a tough skin they have to be soaked longer than other chiles before being used. Guajillos can get ground or hydrated into a thin paste or red flavorful sauce. They are usually used to make salsa for tamales, salsas, pastes, butters, chile sauces, rubs to flavor all kinds of meats such as chicken; soups and stews.
Wipe the Guajillo peppers with a moist towel to remove soil or dust before toasting, soaking or blending. Remove the seeds, stems, and much of the veins as you can. Then slice the peppers and place in a bowl. You can store guajillos for up to six months or more in an airtight container in a cool dry place. Guajillos can be substituted with New Mexico Chiles, Cascabels or California Chiles.
Guajillo Peppers Scoville Heat Units – 2,500 > 5,000