GuajilloEdit
Guajillo refers to a dried chile pepper (Capsicum annuum) that is a staple in Mexican and regional Central American cooking. The dried pod is typically about a few inches long, wrinkled, and a reddish-brown color, with a smooth yet leathery texture. Guajillo is milder than many other chile peppers, occupying a mild-to-medium heat range on the Scoville scale, roughly 2,500 to 5,000 SHU. Its flavor profile is bright and tangy with notes of berry, wood smoke, and a hint of cocoa, making it a versatile base for long-simmered sauces and spice blends. In kitchens across Mexico, the dried guajillo is used whole, rehydrated, or ground into a paste to form the backbone of sauces, salsas, and countless regional preparations. The fresh form is referred to as the chile guajillo, while the dried product is what most cooks reach for in sauces and mole bases. Capsicum annuum Chili pepper Scoville scale
Traditionally, guajillo occupies a central place in the culinary imagination of central and northern Mexico. It is commonly paired with other chiles such as ancho and pasilla to build layered heat and flavor in sauces, adobos, and moles. Beyond its role in flavor, the pepper plays a part in regional foodways and the way families preserve and share recipes across generations. In the commercial sphere, guajillo is produced on small family farms as well as larger agricultural operations, with supply chains that connect farms to domestic markets and, for many products, to international buyers in places with strong demand for Mexican cuisine. The widespread use of guajillo in Mexican cuisine has helped anchor trade relationships across the border and into a growing global palate for authentic, traditional flavors. Mexico Agriculture in Mexico United States
Description
Guajillo peppers are the dried form of a mild to medium Capsicum annuum cultivar. When dried, the pods take on a deep red-brown hue and develop a wrinkled, glossy surface. The fresh peppers from which guajillos are derived are usually green to yellow-green before ripening, but the dried product presents a characteristic color and aroma that distinguishes it in kitchens. The typical size ranges from about 4 to 7 centimeters in length. Heat is modest, making guajillo a workhorse ingredient for sauces and soups that aim for depth rather than brute spiciness. In culinary use, guajillo can be ground into powder or blended into a paste after rehydration in hot water or stock. The powder is a common component in spice blends as well as in ready-to-use pastes for regional sauces. For those following a traditional Texas-Mexico or central Mexican cooking repertoire, guajillo often serves as a bridge between smoky, fruity flavors and savory meats. Chili pepper Chili paste Scoville scale
Culinary uses
In kitchens, guajillo is prized for its versatility. It is used to create bright, red sauces and is a foundational ingredient in many salsas and adobos. Rehydrated guajillo chiles can be blended with garlic, onion, herbs, and other spices to form a paste that colors and flavors stews and meat dishes. It is also a common component in mole preparations, where it contributes color, aroma, and a nuanced sweetness. Because of its relatively gentle heat, guajillo is often combined with hotter chiles to achieve both a balanced profile and a stable, approachable heat level for a wide range of dishes. In addition to sauces, guajillo paste or powder can season beans, pork, poultry, and seafood, as well as serve as a seasoning in soups and rices. The pepper’s smoke-tinged notes complement cumin, oregano, garlic, and tomato-based bases, creating a characteristic flavor signature in Mole poblano and many regional red sauces. Mole poblano Adobo (cooking) Salsa
Production and trade
Grown primarily in central and northern Mexico, guajillo cultivation benefits from climates that range from semi-arid to dry highlands. The crop is well suited to smallholder farming as well as commercial operations, and farmers often diversify with other local chiles and staples. Harvested peppers are dried to preserve them for longer storage and transport, allowing producers to capitalize on seasonal harvests and market demand throughout the year. Dried guajillo chiles are widely exported to the United States and, to a lesser extent, other markets seeking authentic Mexican flavors. The robust demand for guajillo in households and restaurants alike helps support rural economies and local processing facilities that transform peppers into paste, powder, and finished sauce products. Mexico Agriculture in Mexico United States