Chili Guajillo

Ground Chili Guajillo, a mild-fruity cornerstone of Mexican cooking

The guajillo is the dried mirasol chili and one of the most-used chilies in Mexico. Ground, it brings a pleasant, easily controllable heat and a delicate fruity acidity with fine berry notes. We pack it in our manufactory in Klingenberg am Main. A natural product with possible colour variations.

How to use

Ground guajillo is a classic for adobo, mole, enchilada sauces and Mexican marinades. It seasons chicken, beef and pork dishes as well as stews and bean soups, and gives salsas, pastes and braising sauces a fruity depth.

Good to know: toast the powder briefly in a little oil before you add liquid, then the fruit and acidity develop best.

Guajillo salsa in 4 steps

1. Toast 2 tbsp of ground guajillo briefly in 1 tbsp oil until fragrant.
2. Add two chopped tomatoes, one small onion and one clove of garlic and fry briefly.
3. Add 100 ml stock, a little cumin and salt and simmer the salsa for ten minutes.
4. Blend everything smooth and serve the salsa with tacos, enchiladas or grilled meat.

What makes it special?

Guajillo belongs, with ancho and pasilla, to the classic trio of Mexican mole chilies. It is the brightest and fruitiest of the three, with a fine acidity and berry note that gives sauces freshness without much heat. That is exactly what makes it the most versatile entry into Mexican chili cooking.

At a glance

• Dried guajillo chili, finely ground
• Mild-fruity with fine acidity and berry notes
• Pleasantly mild, easily controllable heat
• A classic for mole, adobo and enchilada sauce
• Manufactory quality from Klingenberg am Main

Goes well with

For a real mole, combine guajillo with Chili Ancho and Chili Pasilla, rounded off with our ready-made Mole. For more heat, our Chili con Carne seasoning is a good match. Find more in our spice blends collection.

Frequently asked questions

How hot is Chili Guajillo?
Pleasantly mild. The heat is easy to control, with fruit and a fine acidity to the fore.

What is guajillo exactly?
The dried mirasol chili, here finely ground. It is one of the most-used chilies in Mexico.

What do I use guajillo for?
Above all for mole, adobo, enchilada sauces and marinades, and for stews, salsas and braises.

How do I get the best aroma?
Toast the powder briefly in oil before you add liquid. That way the fruit and acidity come through best.