Suggested uses

Basic prep

Storage & handling

Store in cool, dry place.

Ingredients

Water, Dried chiles, Salt, Contains 2% or less of Citric acid, Potassium sorbate and Sodium benzoate as preservatives.

The Guajillo Chile is the dried version of the mirasol pepper, a thin-skinned chile from the Zacatecas, Durango region of Mexico. Its complex notes include green tea, berry and pine nut. Its name translates to "little gourd" in Spanish, referring to its shape and rattling seeds when dried. Its tingle and bite earn the Gujaillo the nickname "travieso," meaning mischievous, but Guajillo Chiles average only between 500 and 5,000 Scoville Heat Units.

It is a primary ingredient in traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla. Its tart and tangy undertones are perfect paired with the smoky nature of the other peppers used to make mole sauce.

Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.

Guajillo Chiles are one of the three "holy trinity" peppers of the famous mole negro Oaxaqueno, the rich black mole sauce of the Oaxaca region of Mexico made with Guajillo, Ancho and Pasilla Chiles.