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Spices & seasonings · Dried chillies

Guajillo chile

Smooth, shiny, brick-red Mexican dried chilli: tangy, berry-like and mildly hot. The workhorse of red salsas.

Also called: guajillo, guajillo chili, chile guajillo, dried mirasol

A kind of dried whole chillies

Read the full spice guide: flavour, history and how to use it

What it is

Guajillo is the dried form of the mirasol chilli. The pods are long, slender and smooth-skinned, with a glossy deep red colour. It gives sauces a bright red colour and a tangy, slightly fruity flavour with modest heat. The skins are tough, so sauces made with it are usually sieved.

Capsicum annuum (mirasol type)

How it’s used

  • Birria and pozole rojo
  • Red tamale and enchilada sauces
  • Adobos and marinades for pork and chicken
  • Salsas and table sauces
  • Soups such as sopa de tortilla

Characteristics

Taste
Tangy, berry-like, slightly smoky; mild to medium heat.
Appearance
Smooth, shiny, deep red pods about 10–15 cm long.
Sold as
whole, dried, powder
Cooking uses
Commonly cooked, Mainly a seasoning
Common in
Mexican

Storage

Cool, dry and dark. Airtight bag in a cool, dark place for up to a year; freeze for longer.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
281 kcal
Protein
11.86 g
Carbohydrate
51.42 g
Fat
8.2 g
Fibre
21.6 g
Sugars
— g

USDA FoodData Central: Peppers, ancho, dried (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • New Mexico or California dried chiles — Similar mild, bright red pods; use the same number.
  • Ancho chile (dried poblano) — Deeper and sweeter; reduce by a third and add a squeeze of lime for tang.

Related ingredients

Recipes with guajillo chile

No recipe in the catalogue uses it yet.

More dried chillies