Capsicum annuum
Guajillo - Scoville, Taste & Uses
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 typically measures 2,500-5,000 SHU (Medium). Shows up across Mexico, Zacatecas and Durango in condiments, pickles, and marinades. 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. See sauces using Guajillo
Also known as: Dried Mirasol, Chile Guajillo
Species
Capsicum annuum
Heat
Flavour
Medium, Fruity, Earthy, Bright, thin-skinned
Origin / Regions
Mexico, Zacatecas and Durango
Colour / Shape
Dark red when dried
Pod size
10-15 cm long, 2-3 cm wide
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Flavour & 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.
Heat Profile
Scoville range
2,500-5,000 SHU
Heat label
Medium
Harvest window
Late summer to autumn
Sauce Index count
-
History & Culture
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.
Botany & Growing Notes
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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.
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Guajillo typically measures 2,500-5,000 SHU (Medium). Ranges shift with cultivar and growing conditions.
Medium, Fruity, Earthy, Bright, thin-skinned
Dried Mirasol, Chile Guajillo show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider Aleppo, Cherry Pepper, Chipotle, Espelette for comparable heat or recipes.
- 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.
Use gloves, ventilation, and soap to remove capsaicin oils.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10