What Is a Guajillo Pepper?

Guajillo chili peppers are a common ingredient in Mexican dishes. They can be bought whole, in powdered form or as a paste from specialty food stores. Guajillo peppers have a dynamic, rich, spicy flavor and they're frequently used in Mexican recipes such as salsas and soups. Guajillo peppers are also used in the making of harissa, a chili paste dish native to Tunisia.

Guajillo chilies have a dense, leathery surface and usually come in a dark red/maroon color. They are usually around 3 inches in length. Due to the thickness of their skins, guajillo peppers need to be soaked in water for about 20 minutes to soften the skin before using in recipes.

Guajillo peppers should be rubbed with a clean, moist paper towel prior to adding to recipes. This will remove any soil, dust or debris that may have become attached to the skin during the growing process. The seeds and stems of guajillo peppers should be removed before soaking the vegetable. Cut peppers in half and remove the seeds. You should also rinse the inside of the pepper by running it under a tap.

According to the Gourmet Sleuth website, the guajillo pepper has a moderate heat rating of between 2 and 4 (where 10 represents the hottest kind of chili). Guajillo peppers also have a fruity, berry-like flavor similar to green tea. Many paste forms of guajillo peppers contain high amounts of preservatives and artificial flavorings, which can change the flavor significantly.

Powdered guajillo is produced by drying out whole guajillo peppers and grinding them down into a fine powder. Although fresh peppers have a fuller, more complex flavor, the dried form is much more convenient and has a long shelf life.