Guajillo
📷 Photo: HillywoodChillies.com (A.C.) — Guajillo
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Guajillo is the dried form of the Mirasol and, after Ancho , the second-most-popular dried chile in Mexican cooking. It is the backbone of red salsas, adobos and marinades.
Universal Pepper Nomenclature
One code for one pepper, no matter what people call it. Universal Pepper Nomenclature sits behind the names people use and describes the pepper itself: the species, the color it ripens to, its skin, the shape of the pod, and how hot it runs. The last three digits tell apart peppers that match on all of that.
Six parts, always in this order, always split by hyphens. The WikiPepper Foundation board issues every code. Editors cannot create or edit a code.
This code
- ASpecies: C. annuum
- CRipe color: Crimson/Burgundy
- SMPattern and skin: Smooth and Glossy
- LPod form: Long/tapered
- 3Heat: 2,501 to 5,000 SHU
- 001Serial number
Guajillo is the dried form of the Mirasol and, after Ancho , the second-most-popular dried chile in Mexican cooking. It is the backbone of red salsas, adobos and marinades.
Last updated Oct 15, 2026
Contributors
- HillywoodChillies.com (A.C.)Photo credit: HillywoodChillies.com (A.C.)
- Atlantic Pepper SeedsPhoto credit: Atlantic Pepper Seeds
Edit history
- · Description · WikiPepper Data Steward
- · Discoverer / breeder · WikiPepper Data Steward
- · Length · WikiPepper Data Steward