The Guajillo is one of Mexico’s most beloved dried chiles — the dried form of the mirasol pepper. It delivers mild-to-medium heat with a sweet, fruity, and earthy flavor that is essential in countless traditional Mexican sauces and moles.
Guajillo peppers are long, slender, and slightly curved (3–6 inches / 8–15 cm) with smooth, shiny skin. When fresh they are bright red; when dried they become dark reddish-brown and slightly wrinkled. The walls are relatively thin but flavorful. Heat is mild-to-medium (2,500–5,000 SHU).
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The Guajillo is the dried version of the fresh mirasol pepper. It has been a staple in Mexican cuisine for centuries and is one of the three most commonly used dried chiles (along with ancho and pasilla) in traditional moles and sauces. Its balanced sweetness and mild heat make it incredibly versatile.
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Reach out →Sweet and fruity with notes of cranberry, tea, and berries, plus a pleasant earthy depth. When toasted it develops a mild smoky character that enhances sauces without overpowering them.
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