Guajillo
Guajillo is the bright counterpoint to ancho's depth. A dried mirasol chile running 2,500–5,000 Scoville units, it brings tangy, berry-like acidity and a clean green-tea sharpness that lifts a sauce instead of weighing it down. Its thin, leathery skin and glossy deep-red color also lend a beautiful brick hue to chilis, adobos, and salsas. Guajillo is one of the three dried chiles — with ancho and pasilla — that form the backbone of classic Mexican cooking, and it's the one that adds brightness and balance.
Heat & Scoville
Guajillo runs 2,500–5,000 SHU — classified as Medium. SHU ranges vary by cultivar and growing conditions; treat these as commonly cited guides, not lab-exact numbers.
Flavor profile
Bright and tangy with a berry-and-green-tea sharpness. Adds color and acidity that lifts a chili.
Origin: Dried mirasol chile. Mexico.
Forms & how to use
Typically sold dried. Common forms: dried whole, ground, paste.
- salsa
- adobo
- chili
- marinades
Substitutes
Guajillo in chili & recipes
FAQ
How hot is a guajillo pepper?
Mild to medium — about 2,500–5,000 Scoville Heat Units, a step up from ancho but still gentle.
What is a guajillo pepper used for?
Salsas, adobos, marinades, and the base of red chilis and sauces. It's prized for tangy brightness and deep-red color.
What can I substitute for guajillo?
Ancho or pasilla for the dried-chile role; New Mexico chiles are another close match for the color and mild heat.