Peppers are an essential component of Mexican cuisine with an amazing diversity of different types (Aguilar-Rincón, 2010). Figure 1 shows a list of 64 different types peppers used in Mexico and in which regions of Mexico they are most popular (Diversidad de Chiles en Mejico). In the United States, it would be useful to know which regions of Mexico the customers originate from. This would provide both a sense of the types of peppers they use in their cuisine and a sense of the markets that serve Mexican customers could supply those peppers.
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.
For information on production and management of guajillos, refer to the New England Vegetable Management Guide and click on "pepper".