About the Guajillo

The Guajillo is much sweeter than you’d likely imagine. There’s a sweet- tang flavor  (think cranberry) with a layer of tea-like crispness. Then layer in a mild smokiness and you’ve only brushed the surface of the tastes. This is a pretty complex chili, and it’s easy to see why people love it so much.

Guajillo chiles are used in Mexican cooking to add flavor, mild heat and color. They’re frequently used in pastes or rubs to flavor all kinds of meats, especially chicken, as well as being added to Salsas,.

In addition to Mexican Chili, Meats, Soups, Stews & BBQ, moles use the Guajillo Chile in enchiladas, mole, sauces, stews and tamales.
Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in North African cooking.
They’re also very common in Peruvian cooking.
Guajillo’s unique flavor makes it a fun one to experiment with, especially with sweet sauces and fruits.


Salsa de Chile Guajillo
Yields 2 ½ Cups
6 El Molcajete Guajillo chiles
1 lb. tomatillos; remove husks and rinse
2 cloves garlic, peeled
1/4 white onion
1/2 teaspoon salt
Clean and toast the Guajillos then simmer guajillo chiles and tomatillos in water for approximately 10 minutes and transfer with a slotted spoon to blender. Combine with remaining ingredients and blend to desired consistency Heat a frying pan to how, add the blended mixture and cook about 5 – 10 minutes and serve.