Chile Guajillo is a mild to medium-hot dried chilli.

Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting.

• Brick red colour
• Smooth + equal skin to flesh ratio
• Notes of: green tea + berries

• Serving Suggestion

  To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil (carefully, as it splatters), stirring constantly until dark and thick. Add hot stock and simmer until glossy and brick red.

• Heatscale

  3/10

• Storage and Preparation

  Lightly toast then rehydrate guajillo chilles to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water, then strain through a sieve before using. Always wash your hands after handling chillies!

  Store in a cool and dry place. Avoid exposure to light.

• Allergy Advice

  Made in a factory than handles nuts, peanuts and sesame

• Really Cool Chile Fact

  Guajillo (gwah-hee-yoh), meaning ‘little gourd’, refers to this chilli’s shape.