Guajillo
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Further InformationEdit 
Guajillo is the dried form of the Mirasol and, after Ancho, the second-most-popular dried chile in Mexican cooking. The pods are long, narrow and tapered with glossy deep-red to burgundy skin, and a bright, tangy flavour — cranberry and green-tea notes — with clean medium heat. It is the backbone of red salsas, adobos and marinades. Roughly 2,500–5,000 SHU (PepperScale).
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Guajillo
Chile Guajillo; Dried Mirasol; Guajillo Chile
A-L-C-3-002
C. annuum
2,500 - 5,000
Medium (1,001–15,000 SHU)
Crimson/Burgundy
Further InformationEdit
Guajillo is the dried form of the Mirasol and, after Ancho, the second-most-popular dried chile in Mexican cooking. The pods are long, narrow and tapered with glossy deep-red to burgundy skin, and a bright, tangy flavour — cranberry and green-tea notes — with clean medium heat. It is the backbone of red salsas, adobos and marinades. Roughly 2,500–5,000 SHU (PepperScale).
LinksEdit
