Guajillo chilli

Mexican Chilli (dried)

Guajillo chilli

Chile guajillo (Spanish)

Also called Dried mirasol

Bright, tangy and slightly green-tea-like with berry notes and a clean mild heat.

What it is

The dried mirasol chilli, prized for colour and tang in salsas and adobos.

How it tastes

Bright, tangy and slightly green-tea-like with berry notes and a clean mild heat.

  • Sour/Tangy
  • Sweet
  • Spicy-Heat

How to use it

Toast, soak, deseed and blend into salsas, adobo marinades and pozole broth. Its thin skin means it needs straining after blending for a smooth sauce.

  • Base/Stock
  • Marinating

Where it comes from

The most planted dried chilli in Mexico, grown across Zacatecas and Durango. Guajillo gives pozole its red and al pastor its glow.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
Berry-like
Heat
Mild to medium
Salt
None
Sour
Faint tang

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

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Products that contain it

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