Pronounced gwah-HEE-yoh: These chile peppers are moderately hot, smooth,
shiny, and generally reddish-brown in color. Their skin is tough and needs to be
soaked in water longer than other chilis. Guajillo chiles are a variety of chili of the species Capsicum annuum,
which is often used in the cuisine of Old Mexico and the greater Southwest U.S., including New Mexico, Texas, and Arizona.
Its fruit is large and mild in flavor, with only a small amount of
heat. They are used to
make salsa for tamales. The dried fruit is seeded, soaked, smashed
to a thin paste, then cooked with salt and several other ingredients
to produce a thick, red, flavorful sauce.
The Guajillo pepper rates between 2,500 and 4,000 Scoville units on the heat index.
Learn more about the Scoville heat scale.