Guajillo Peppers

Guajillo peppers are one of the most well-known and utilized chiles in Mexican cuisine. Find out everything you need to know in this detailed guide, including taste profile, rehydration techniques, and how to cook with them.

What are guajillo peppers?

Chiles guajillos (gwah-hee-ohs) are the dried form of mirasol chiles and one of the most common peppers in Mexico behind anchos. The mirasol group is made up of a few varieties, including guajillo, cascabel, and puya chiles.

Mirasol, which means “looking at the sun,” is in reference to how these peppers grow pointing up to the sky. Guajillo peppers are native to Mexico, mainly in the central and northern regions.

They stand out with their bright red hue and smooth, shiny skin. Typically, they grow long and slender, measuring about 4 to 6 inches in length and about an inch in width.

Varieties

The three mirasol chiles (chile puya, chile guajillo, and chile cascabel) are similar, but here are the key differences.

• Chile cascabel: The closest in flavor and spice to guajillo peppers, but slightly fruitier. Cascabel chiles look like little bells, and you can hear the seeds rattle if you shake them.
• Chile guajillo puya: Smaller and spicier than the larger guajillos — registering at 5,000-8,000 Scoville Heat Units.
• Chile guajillo: The largest variety of the three, providing the richest flavors.

Flavor profile

The flavor profile of guajillo peppers is quite unique from other chiles. They are characterized by a fruity sweetness with hints of berries and a subtle smoky undertone, which adds depth and richness to dishes without overpowering them.

This smokiness is not as intense as that found in chipotle meco peppers but is a more gentle, aromatic smokiness that complements their fruity characteristics. Their vibrant taste and color make guajillo peppers a staple ingredient in Mexican cooking.

Spice level

In terms of spiciness, guajillo peppers are relatively mild. They fall within the range of 2,500 to 5,000 on the Scoville Heat Scale, making them more approachable for those who prefer moderate heat in their dishes.

While not as hot as jalapeno peppers, they are spicier than poblano peppers. Their relatively mild heat also makes them a great counterpart to spicier varieties.

Health benefits

Like most chiles, guajillo peppers can offer a range of health benefits. They’re a great source of vitamins A and C, both of which are potent antioxidants needed for maintaining healthy eyes, skin, and immune function.

They also contain a special compound called capsaicin, which causes certain peppers to be spicy. This compound also contains anti-inflammatory, metabolism-boosting, and pain-relieving properties.

Cooking with guajillo peppers

Guajillo peppers are versatile and can be used in various culinary applications. They’re great for grinding into powders, rehydrating or steeping whole for sauces, or frying for broths and stews.

Contrary to popular belief, the chile guajillo variety is mainly added to recipes for its unique flavor profile rather than its spice level. Their mild nature makes them a great starting point for those looking to explore spicy peppers without too much heat.

Learn how to seed and rehydrate guajillo peppers in my video tutorial below!

Recipes

Being such a versatile chile, guajillos are included in all sorts of recipes. Here are some of my favorite dishes:

Storage

Your dried chiles should be kept in a cool, dry, and dark area (cupboards are always a good choice). Moisture can lead to mold growth and spoilage, so make sure they’re completely dry before storing them.

To keep the flavors fresh and the bugs out, keep them in an airtight container or bag. If you have to store them out in the open, use an opaque container to prevent light from degrading your chiles.

Buying guide

If you’re interested in Mexican cuisine, you’re definitely going to want to keep your pantry stocked with guajillos.

Look for guajillo peppers that are intact, pliable, and shiny with a deep red hue. Try to avoid broken and brittle ones, as this can indicate a diminished flavor. Also, steer clear of packages with a lot of dust and holes in the chiles from insect damage.

The best place to find guajillo peppers is at a Mexican food grocer if you live near one. If you don’t, you can order guajillo chiles on Amazon or other online marketplaces.

Substitutions

Although not quite the same, there are a few chiles that share similar characteristics with guajillo chiles. Top choices for substitutions include:

1. New Mexico: With notes of sweet dried cherries and mild heat, New Mexico chiles make a suitable guajillo pepper replacement if you pair them with a spicier pepper like chile de árbol.
2. California: While milder than guajillos, California chiles (dried Anaheims) are within the same flavor family and make a great substitution.
3. Cascabel and pasilla (mixed): Cascabel chiles are earthy, nutty, and a little smoky, while pasilla chiles carry sweet, dried fruit notes. The flavor won’t be the exact same, but this combination makes a good replacement.

If you aren’t able to find those substitutes, ancho chiles work. They are also likely the easiest variety to find outside of Mexico.

Frequently asked questions

More Mexican chiles

If you’re interested in learning about more popular chiles used in Mexican cooking, check out these other guides:

Dried chiles

Fresh chiles

Watch how to make it

Recipe

Note: I’ve updated this post to include new information and helpful tips.