General Information
Dried Guajillo chiles have a narrow oblong shape and average 10-15 centimeters in length. Their thin shiny flesh develops a deep reddish brown color when dried. When compared to the deeply rich flavored Ancho chile, its common partner in Mexican cooking, the Guajillo adds a complimentary high note of zingy spice reminiscent of pine and bright cranberry. They have just a touch of smokiness and a medium spice level, ranging from 2500-5000 units on the Scoville scale.
History
Popular in Mexican cuisine, the Guajillo chile pepper is primarily grown in central and northern Mexico. The states of Durango, Aguascalientes and San Luis Potosi are major producers. Because of their tingle and spicy bite, Guajillo chilies are sometimes called “travieso,” meaning mischievous. To quote the chile expert, Rick Bayless, “These are workhorse chiles with a lot of dazzle.”
