Guajillo Pepper or chiles look very similar to the harder to find Puya chiles which tend to be a bit smaller and pack more heat (5,000 to 8,000 Scoville Heat Units). Puya chiles are used by chefs of authentic Mexican cuisine who are searching for a little bit more unexpected kick.
If you like your chiles on the slightly sweeter side, then you will find the Guajillo Chile an excellent pepper to experiment with in your kitchen. It has a surprising range and a heat most everyone can enjoy.
Guajillo chiles, Capsicum annuum, is the dried version of the Mirasol chile. Pronounced “wha hee oh”, which translates to “little gourd” for the rattling sound the seeds make when shaking the dried pods. Guajillo Chiles are the second most popular chile in Mexico surpassed only by the Ancho chile. While Guajillo chiles may not be a staple in your pantry they are absolutely worth seeking out, these leathery, dark reddish brown chiles are ideal for dishes where one doesn’t want to overpower other flavors.
Guajillos are most frequently sold as a whole chile and it’s a bit more difficult to find in the ground form. Guajillo chiles are usually combined with Ancho and Pasilla chiles to make Mexican moles.