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Guajillo Chili

Guajillo Chili

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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
  • 3/10

  • 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.

  • Product Origin

  • 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