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Chile Guajillo
Chile Guajillo
Chile Guajillo

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Chile Guajillo

Chile Guajillo is a mild to medium hot dried chilli.

Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting.

  • Brick red colour
  • Smooth + equal skin to flesh ratio 
  • Notes of: green tea + berries

  • Heatscale


  • Origin

  • Serving Suggestion

    To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil (carefully, as it splatters), stirring constantly until dark and thick. Add hot stock and simmer until glossy and brick red.

  • Ingredients

    Chile Guajillo 100%

  • Preparation

    Lightly toast then rehydrate guajillo chilles to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water, then strain through a sieve before using. Always wash your hands after handling chillies!

    Keep in a cool dry place for storage.

  • Allergy Advice

    Please note that this item may contain traces of nuts and sesame.

  • Really Cool Chile Fact

    Guajillo (gwah-hee-yoh), meaning ‘little gourd’, refers to this chilli’s shape.