Guajillo
Also known as Guajillo Chile · Chile Guajillo · Dried Mirasol
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.
Growing
~85 days to maturity
Fruit size
8–15 cm
Flavor & Use
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.
Culinary
About
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.
Backstory
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.
Appearance
Growing
Heritage
ExploreWe don't have a documented family for this pepper yet.
Sources
FAQ
- How hot is Guajillo?
- Capsi’s sourced range is 961–69,210 SHU (Lab-verified; typical 35,086). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Guajillo taste like?
- 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.
- How do I grow Guajillo?
- Guajillo: about 85 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Guajillo?
- ancho, pasilla