Crushed Guajillo Pepper

Guajillo chillies crushed have mild-medium heat, typically measuring between 2,500 to 5,000 Scoville heat units (SHU). In whole form, these chillies are deep red and measure 4-6 inches long and 1½ inches wide. Once the chillies have been dried and crushed, sweet, berry flavours intensify with a piney edge.

Native to Mexico and widely used throughout the country’s cuisine, the name “Guajillo” comes from the Nahuatl word “huaxin” or “huaxquin,” which means “to water” or “to soak,” referencing the whole chillies’ typical preparation method.

The Guajillo chilli is notably acidic and used to make spicy condiments. Despite this, the smoky, sweet flakes have mild flavour the whole family can enjoy. Try with fish and chicken dishes or homemade mole sauces. You could add into enchiladas or even sprinkle on top of a cheese dipping sauce!
Guajillo Chillies can even be used as an occasional substitute for achiote in traditional Mexican recipes, mimicking some of the colour and flavour characteristics.

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