Guajillo pepper

Dried Guajillo peppers have a narrow oblong shape and an average length of 10 to 15 centimetres. Their thin, shiny flesh develops a deep reddish-brown color when dried. Compared to the rich-tasting Ancho chile, its little brother in Mexican cuisine, Guajillo adds a complementary high note of invigorating spices reminiscent of pine and cranberry. They have just a touch of smoke and medium strength, ranging from 2500 to 5000 Scoville units.

Guajillos are among the most commonly grown chili peppers in Mexico. They are a species of Capsicum annuum closely related to the Mirasol and Pulla cultivars. Although known by the same name, whether fresh or dried, guajillos are almost always found in their dried form.

Dried guajillos contain vitamin A, C, B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chillies are cholesterol-free, saturated-fat-free, low-calorie, low in sodium and high in fibre.

What to do with guajillo peppers

Guajillo peppers are dried whole in the field and are often dusty. Although we clean them carefully, be sure to wash them well before using them. Rehydrated chillies are usually made into a paste and incorporated into sauces and marinades. They give a deep golden color to salsas, soups and braising sauces for beef, pork and lamb. Roasted Guajillo peppers can be ground and mixed with tomatoes and herbs in a Molcajete sauce.

Guajillo means "little calabash", in reference to the rattling sound the seeds make in the dried pods.

Popular in Mexican cuisine, the Guajillo pepper is grown mainly in central and northern Mexico. The states of Durango, Aguascalientes and San Luis Potosi are major producers. Because of their tingle, Guajillo peppers are sometimes called "travieso", which means mischievous.