Info: The most popular red chilli in Mexico. The guajillo has a very distinct flavour of green tea with berry overtones in conjunction with a sweet heat.
Classic uses: are for making Adobo sauce, salsas and the traditional Guadalajara dish Chile con Carne.
A guajillo chilli (chilli guajillo in Spanish) is a variety of chilli pepper of the species Capsicum annum that are produced by drying the mirasol a popular Mexican chilli. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to hot. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavourful sauce.
Guajillo chillies may be used in pastes, butters, or rubs to flavour all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.