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Guajillo chilies are thick brown chiles that contain mild to moderate amounts of heat. Four to six inches long, Guajillos is the dried version of the Mirasol. They have thin flesh and a shiny, deep reddish brown color. Guajillos have a sweet heat, and are tannic with a hint of pine, the Guajillo, pronounced gwah-HEE-yoh, means "little gourd" for the rattling sound the seeds make in the dried pods.
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Cooking Ideas
Use this chile in salsas, sauces, soups and stews. Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in Tunisian cooking.
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Health Benefits
- Guajillo are, like most chiles, high in vitamin C, B vitamins, and minerals.
- apsicum, the heat ingredient in peppers, raises your metabolism and so helps you burn unwanted pounds.
- Hot peppers containing capsicum have been proven to help with health problems like arthritis, cardiovascular disease, gastric ulcers, vascular headaches, impotence (resulting from venous insufficiency) infections, kidney trouble, menstrual complaints, respiratory issues like asthma and pleurisy, and thyroid dysfunction and more.
- Hot chiles like the guajillo have been found to slow the growth of prostate cancers, and also help with pain if applied topically.
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Directions on how to Rehydrate
Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.
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To reconstitute dried Chili pods, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.
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How to Store
Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.
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Scoville Heat Unit
| Variety |
Scoville Units |
| Trinidad Scorpion "Butch T" |
1,463,700 |
S
U
P
E
R
H
O
T |
| Bhut Jolokia Pepper |
1,041,427 |
| Dorset Naga Pepper |
923,000 |
| Red Savina Pepper |
350,000 - 580,000 |
| Jamaican Hot Pepper |
100,000 - 200,000 |
| Rocoto Pepper |
50,000 - 100,000 |
| Pequin Pepper |
75.000 |
H
O
T |
| Super Chilli Pepper |
40,000 - 50,000 |
| Cayenne Pepper |
30,000 - 50,000 |
| de Arbol Pepper |
15,000 - 30,000 |
| Aji Pepper |
12,000 - 30,000 |
| Serrano pepper |
5,000 - 23,000 |
M
E
D
I
U
M |
| Hot Wax Pepper |
5,000 - 10,000 |
| Chipotle |
5,000 - 10,000 |
| Jalapeno Pepper |
2,500 - 8,000 |
| Guajillo Pepper |
2,500 - 5,000 |
| Pasilla Pepper |
1,000 - 2,000 |
M
I
L
D |
| Ancho Pepper |
1,000 - 2,000 |
| Anaheim Pepper |
500 - 2,500 |
| Pimento Pepper |
100 - 500 |
| Bell Pepper |
0 |
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