Eat More Chilis

Eat More Chilies


Pronounced gwah-HEE-yoh: These chile peppers are moderately hot, smooth, shiny, and typically 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.

Guajillo chile peppers rate between 2,500 and 4,000 Scoville units on the heat index.

Learn more about the Scoville heat scale.

Heat of Chilis