MediumC. annuumMexico
Guajillo chili
guajillo chile · chile guaco · mirasol chile · travieso
5,000Scoville Heat Units
Heat context
Carolina Reaper
Ghost Pepper
Habanero
Guajillo chi…
Illustration coming soon
Botanical data
Heat (SHU)5,000
SpeciesC. annuum
OriginMexico
Days to mature75
Plant height60–90 cm
Wall thicknessThin
Ripe colourdeep red
YieldHeavy
Growth habitBush
Germination7-14
FoliageGreen
Unripe colourgreen
About this variety
The Guajillo is one of Mexico's most beloved dried chillies, second only to the Ancho in popularity. This landrace variety produces glossy, elongated pods 10-15cm long that dry to a deep burgundy-red with smooth, pliable skin. Prized for its balance of mild heat and complex sweet-tangy flavor with berry notes, it forms the backbone of countless traditional Mexican sauces, moles, and marinades.
Flavour profile
sweetfruityberry notestangymild smokiness
Culinary scores
Sauce
10/10
Drying
10/10
Pickling
4/10
Culinary uses
Essential for authentic Mexican moles, salsas, enchilada sauces, marinades for meats, chile pastes, and traditional adobos. Often rehydrated and blended into smooth sauces or ground into powder for spice blends.
You might also like
Quick reference
Heat5,000 SHU
SpeciesC. annuum
OriginMexico
Days to ripe75
Ripe colourdeep red
Best forSauce, Drying, Essential for authentic Mexican moles
Data confidence: 5/5. Sourced from community submissions and verified references. Suggest a correction