Origin: Mexico
Heat: 3/10
Info: Guajillo is a milder relative of De Arbol, Pulla and Costeno Rojo and is used throughout Mexico and Southwestern USA. As its skin is quite tough it needs a longer soaking than Ancho say. It has delightful flavours of berries and green tea and can be made into a delicious paste with cumin, garlic, Mexican oregano and shallots. For a similar flavour but more heat try Pulla instead.
Tags: Dried chillies, Pulla, De Arbol, Costeno Rojo, Mexican oregano