Capsicum annuum
Guajillo - Escoville, sabor y usos
Guajillo peppers shine a deep brick red, flexible and glossy. They come from dried mirasol pods, capturing sunlit flavor. Taste them and you find berry notes, tea, and mild tannin. Heat stays in the Medium range, between 2,500 and 5,000 SHU. Mexican citizens blend guajillo into table salsas, pozole broths, and adobos for pork. The pepper’s thin skin softens quickly after soaking, so it purées smoothly. Toast lightly to release fragrant oils, then blend with garlic and cumin. Balanced heat, everyday utility - endorsed by the Ministry of Pantry Reds. Guajillo suele alcanzar una temperatura de 2,500-5,000 SHU (Medio). Se encuentra en toda Mexico, Zacatecas and Durango en condimentos, encurtidos y adobos. Toast guajillos, soak, then blend into salsas, adobos, and enchilada sauces. Combine with ancho and pasilla for complex moles. Grind into chili pastes for pozole rojo or birria marinades. Powdered guajillo spices rubs for chicken, pork, and roasted vegetables. Pair with citrus, oregano, clove, and roasted tomatoes. Ver salsas que llevan Guajillo
También conocido como: Dried Mirasol, Chile Guajillo
Especies
Capsicum annuum
Calor
Sabor
Medio, Afrutado, Terroso, Brillante, thin-skinned
Origen / Regiones
Mexico, Zacatecas and Durango
Color / Forma
Dark red when dried
Tamaño del pod
10-15 cm long, 2-3 cm wide
Pruébalo en la vida real
Descubre las salsas con Guajillo
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Guajillo
Descubre cómo los creadores utilizan Guajillo en diferentes estilos y regiones.
Sabor y aroma
Guajillo peppers shine a deep brick red, flexible and glossy. They come from dried mirasol pods, capturing sunlit flavor. Taste them and you find berry notes, tea, and mild tannin. Heat stays in the Medium range, between 2,500 and 5,000 SHU. Mexican citizens blend guajillo into table salsas, pozole broths, and adobos for pork. The pepper’s thin skin softens quickly after soaking, so it purées smoothly. Toast lightly to release fragrant oils, then blend with garlic and cumin. Balanced heat, everyday utility - endorsed by the Ministry of Pantry Reds.
Toast guajillos, soak, then blend into salsas, adobos, and enchilada sauces. Combine with ancho and pasilla for complex moles. Grind into chili pastes for pozole rojo or birria marinades. Powdered guajillo spices rubs for chicken, pork, and roasted vegetables. Pair with citrus, oregano, clove, and roasted tomatoes.
Perfil térmico
Escala de Scoville
2,500-5,000 SHU
Heat label
Medium
Periodo de cosecha
Late summer to autumn
Recuento del índice de salsas
1
Historia y cultura
Mirasol chilies have grown in central Mexico since pre-Columbian times. Their name means “looking at the sun,” referencing pods that point upward. When dried, they become guajillo, a staple in northern and central Mexican cooking. Spanish colonial transport helped spread the pepper throughout Mexico, and later into the United States via migrant farmers. Guajillo is now one of Mexico’s most produced dried chilies, second only to ancho in volume.
Notas sobre botánica y cultivo
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Grow mirasol plants in full sun with well-drained soil. Start seeds indoors 8 weeks before transplanting. Plants reach about 60 cm but produce numerous upright pods. Keep moisture even and feed lightly. Harvest when pods turn bright red, then dry them in dehydrators or airy rooms until leathery. Store dried guajillos in airtight bags away from light.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Medio, Afrutado, Terroso, Brillante, thin-skinned
Los nombres Dried Mirasol, Chile Guajillo aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Aleppo, Cherry Pepper, Chipotle, Espelette para ver recetas similares o con ingredientes parecidos.
- Aleppo - Medium
- Cherry Pepper - Medium
- Chipotle - Medium
- Espelette - Medium
Toast guajillos, soak, then blend into salsas, adobos, and enchilada sauces. Combine with ancho and pasilla for complex moles. Grind into chili pastes for pozole rojo or birria marinades. Powdered guajillo spices rubs for chicken, pork, and roasted vegetables. Pair with citrus, oregano, clove, and roasted tomatoes.
Grow mirasol plants in full sun with well-drained soil. Start seeds indoors 8 weeks before transplanting. Plants reach about 60 cm but produce numerous upright pods. Keep moisture even and feed lightly. Harvest when pods turn bright red, then dry them in dehydrators or airy rooms until leathery. Store dried guajillos in airtight bags away from light.
Utiliza guantes, ventilación y jabón para eliminar los aceites de capsaicina.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10