Related to the pulla chile, guajillos are one of the most common cultivars grown in Mexico today.

Four to six inches long, guajillos is the dried version of the Chilaca. They have thin flesh and a shiny, deep reddish brown color. Guajillos have a sweet heat, and are tannic with a hint of pine, the guajillo, pronounced gwah-HEE-yoh, means little gourd for the rattling sound the seeds make in the dried pods. Scoville units: 5 (2500-5000)

Nutritional Value

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

Serving Ideas

Giving a yellowish color to foods, it is used in sauces, seasonings, and for color. To prepare, devein, seed, soak--covered--in hot water for about one hour. Mix well in a blender with soaking water.

Geography/History

Popular in Mexican cuisine, this chile is primarily grown in central and northern Mexico. The states of Durango, Aguascalientes and San Luis Potosi are major producers. Because of their tingle and bite, guajillo chilies are sometimes called travieso, meaning mischievous.

Seasons/Availability

Dried guajillo chiles are available year round.