Dried Guajillo Chile Peppers
Estimated Inventory, 5 lbs : 33.82
This item was last sold on : 12/23/24
Description/Taste
Dried Guajillo chile peppers are small to medium in size, averaging 10 to 15 centimeters in length, and have a flattened, conical shape, tapering to a pointed, slightly curved tip. The pepper’s dark red skin is smooth, semi-wrinkled, tough, and glossy with a pliable nature, an indication of freshness. If the pepper’s surface cracks when lightly bent, then it is a sign that it has been stored for an extended period, losing flavor and texture. Underneath the surface, the pepper contains a hollow cavity filled with small and round, golden seeds. Dried Guajillo chile peppers have a complex blend of fruity, nutty, and savory flavors combined with berry-like nuances and a mild to moderate spice. When the peppers are toasted, the flavor is enhanced with smokey undertones.
Seasons/Availability
Dried Guajillo chile peppers are available year-round.
Current Facts
Dried Guajillo chile peppers, botanically classified as Capsicum annuum, are a sweet, mild to moderately hot pepper belonging to the Solanaceae or nightshade family. The elongated, dark red peppers are the dried versions of the mirasol chile pepper. Guajillo chile peppers are given a new name, separate from their fresh counterparts, in recognition of the dried pepper’s distinct flavor. Dried Guajillo chile peppers are also used in different preparations, separate from the fresh versions, and the unique names allow chefs and home cooks to incorporate the correct pepper into their recipes. Guajillo peppers have some heat, ranging from 2,500 to 5,000 SHU on the Scoville scale, similar in spice to a jalapeno, which can reach up to 8,000 SHU. There are two main varieties of Guajillo chile peppers cultivated for culinary use. The primary type is simply known as Guajillo, a larger, longer, and wider pepper favored for its mild flavor. Guajillo puya is a smaller pepper known for its sharper, spicier taste.
Nutritional Value
Dried Guajillo chile peppers are an excellent source of vitamins A and C to strengthen the immune system, protect the cells against free radical damage, and reduce inflammation. The dried peppers are also a good source of fiber to regulate the digestive tract, B vitamins to contribute to overall energy levels, and contain lower amounts of iron and magnesium.
Applications
Guajillo chile peppers contribute warmth, flavor, and color to both fresh and cooked culinary preparations. The dried peppers are typically sold whole and are often very dusty as they are dried by the sun in open fields. The peppers should be washed before use. It is also recommended to lightly toast the peppers to enhance overall flavor and develop a smokey undertone. Toasted Guajillo chile peppers can then be deseeded and reconstituted by soaking in hot water for at least 20 to 30 minutes. The variety is known for having tough skin, so the peppers may need to soak for a longer period. Once rehydrated, Guajillo chile peppers can be finely chopped or blended into salsas, pastes, sauces, and marinades. The peppers are also used as a flavoring, condiment, or filling for tacos, casseroles, sandwiches, fajitas, and tostadas. In Mexico, Guajillo chile peppers are simmered into a spicy broth for chilate de pollo, topped with tomatoes, cilantro, tomatillos, poultry, and garlic. The peppers can also enrich the color of soups, braising liquids, chiles, and stews, or they can be incorporated into the fillings for tamales and enchiladas. Beyond reconstituting the peppers whole, Guajillo chile peppers can be ground into a powder and used as a spice rub on meat and vegetables. The ground powder is potent. A little of the spice goes a long way in dishes. Dried Guajillo chile peppers pair well with meats such as lamb, goat, poultry, beef, and pork, seafood, especially fish, tomatoes, garlic, onion, tomatoes, tomatillos, sour cream, oregano, and beer. Whole dried peppers will keep 6 to 12 months when stored in a cool, dry, and dark place away from direct sunlight. Guajillo chile peppers are best used within six months for the best quality and flavor. An indication of loss of quality and taste can be determined by the pepper’s texture. If the pepper is brittle and not pliable, it is suggested to invest in a new batch of peppers.
Ethnic/Cultural Info
Dried Guajillo chile peppers are one of the most popular dried peppers in Mexico, comparable to the ancho chile pepper, and are used as a base flavoring in Mexican gastronomy. The mild to moderately spicy peppers contribute a rich red hue to dishes, improving the visual aesthetic of sauces, salsas, and marinades. Dried Guajillo peppers are also one of the most commonly grown varieties in Mexico, known as mirasol peppers when fresh. Once dried, the peppers are considered an everyday flavoring, providing fruity, herbal notes. Dried Guajillo chile peppers complement the smokier, earthy nuances of ancho chile peppers and can be combined with spicier cultivars to intensify the heat in dishes. Throughout Mexico, Dried Guajillo chile peppers are traditionally incorporated into mole, a flavorful but complicated sauce that can be made with over 20 to 30 ingredients. Mole has remained a culinary staple in Mexico for centuries, with some of the first written records documented in the early 19th century. Dried Guajillo chile peppers are also commonly mixed into a salsa used as a coating for pambazos, a fried sandwich filled with potatoes, chorizo, lettuce, refried beans, sour cream, and cheese. The slices of bread are dipped into the Guajillo sauce mixture and then skillet fried to develop a crisp exterior.
Geography/History
Dried Guajillo chile peppers are native to Mexico, specifically central and northern regions, and are mainly produced in the states of Aguascalientes, San Luis Potosi, Zacatecas, and Durango. The fruity peppers are the dried version of the mirasol chile pepper, a fresh, mildly hot variety that has been cultivated and dried for centuries, thriving in arid climates. Today Dried Guajillo chile peppers are still grown throughout Mexico, commercially produced, and developed in home gardens, and are also found in Peru, China, and in the United States in Colorado, California, and New Mexico. It is important to note that Dried Guajillo chile peppers produced outside of Mexico may contain a different flavor and spice level. Dried Guajillo chile peppers are sold through online retailers, local markets, specialty distributors, and select grocers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Portside Pier (Miguels) | San Diego CA | 858-268-1030 |
| Hasta Manana Cantina | San Diego CA | 619-276-6700 |
| Fish Guts | San Diego CA | 619-888-0081 |
| Lafayette Hotel - Quixote | San Diego CA | 619-296-2101 |
| Lil Piggy's | Coronado CA | 619-522-6890 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| University Club | San Diego CA | 619-234-5200 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Primal Balance Nutrition LLC | Vista CA | 818-259-0995 |
| El Sueno | San Diego CA | 619-972-6286 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Cove House | La Jolla CA | 858-999-0034 |
| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Rosewood Kitchen | Oceanside CA | 760-231-5886 |
| Toast Catering | San Diego CA | 619-795-9135 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Prey Brewing Company | Vista CA | 760-822-4226 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| KI's | Encinitas CA | 760-586-8289 |
| Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Kaluu | San Diego CA | 619-338-9655 |
| Fox Point Farms | Encinitas CA | 619-892-0553 |
| Echale | Encinitas CA | 303-210-2892 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Junkyard Sports Bar and Grill | Oceanside CA | 760-407-8500 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Flap Your Jacks | San Diego CA | 858-224-7442 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Communion | San Diego CA | 619-606-5568 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Cantina Mayahuel | San Diego CA | 619-283-6292 |
| The Shores | La Jolla CA | 858-459-8271 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Tavola Nostra Pizzeria E Cucina | San Diego CA | 619-921-4206 |
| Sandbar Sports Grill | San Diego CA | 858-488-1274 |
| Slowly | San Diego CA | 858-352-6080 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Animae | San Diego CA | 619-925-7908 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Salt and Lime | Del Mar CA | 858-926-8582 |
| Claire's on Cedros - SKSB | Solana Beach CA | 858-259-8597 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Sago | Encinitas CA | 858-382-4047 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| The Remy | San Diego CA | 619-886-1358 |
| Valley View Casino & Hotel | Valley Center CA | 760-291-5500 |
Recipe Ideas
Recipes that include Dried Guajillo Chile Peppers. One
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