Mexican food is known for its wide varieties of chili peppers, each offering varying amounts of spiciness and flavor. With that in mind, today we take a closer look at one of Mexico’s most popular chiles: the guajillo. Keep reading to learn more!
What Are Guajillo Chilies?
Guajillo chilies (pronounced gwa-HEE-yo), are dried chili peppers used in Mexican cooking to create rich salsas and sauces.
The guajillo chili is one of the most common peppers in Mexico and staple of iconic dishes such as mole or birria thanks to its complex fruity flavor.
In Mexico it’s not uncommon for chili peppers to have two names, one for when the chili pepper is still fresh and one for the dried version of the same pepper. Guajillo is no exception to this rule: its fresh version is known as chile mirasol.
Guajillo chilies can be found everywhere in Mexico, either whole or ground into a powder.
If you’re looking for an alternative to jalapenos or habaneros for your next dish, guajillo chilies are a great option. This pepper isn’t as overpowering as many of its counterparts and its fruity flavor adds an interesting depth to dishes.
Is Guajillo Chili Spicy?
This is a fair question, considering that spiciness is one of the first things that comes to mind when you think of Mexican chili peppers.
However, guajillo isn’t particularly fiery. It has a mild heat level that ranges from 2,500 to 5,000 on the Scoville scale (consider that jalapenos, for example, can score up to 5,000 Scoville Heat Units).
So if you’re looking for something new to add excitement to your cooking, guajillo might be just the perfect way to punch up your next meal!
To learn more about the spicy side of Mexican food, check out our previous posts, “Why Are Chili Peppers So Important in Mexican Cuisine?” and “Some Fun Facts About Jalapenos.”
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