Guajillo Peppers

Capsicum annuum
Guajillo peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Guajillo peppers at the UMass Research Farm in August of 2008 (Photo by Zoraia Barros)

Introduction

Chile guajillo, menaing “big pod” in Spanish, is the most popular dried chile in Mexico after pobalons (ancho). It has a crisp, sharp flavor that can vary from hot to extremely hot. They are used in tacos, salads and enchiladas, and also as a base for sauces.

Guajillos are rarely used fresh.

Guajillos are moderately hot, with 15,000 – 30,000 Scoville units

Dried guajillo peppers for sale at a market in Morelia Mexico in 2007. (Photo by Frank Mangan)

Production

For information on production and management of guajillos, refer to the New England Vegetable Management Guide and click on "pepper".

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