Premium Dried Guajillo Chiles – Whole Dried Peppers for Salsa, Adobo & Mole

Dried Guajillo Chiles

Bright, fruity, and mildly tangy — the everyday workhorse chile behind Mexico's most beloved red salsas, adobos, and moles.

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Nutritional Benefits

Guajillo chiles are naturally fat-free, low in calories, and gluten-free. They contribute dietary fiber and provide vitamins A and C along with antioxidant plant compounds. Their deep red color comes from natural carotenoids. A flavorful, plant-based, vegan-friendly way to add color and taste without added sodium or fat.

How to Use

Wipe the chiles clean, then remove the stems and seeds. Toast lightly on a hot comal or skillet for a few seconds per side until fragrant — avoid burning, which turns them bitter. Soak the toasted chiles in hot water for 15–20 minutes until soft, then blend into smooth sauces, salsas, marinades, and moles. Strain if you prefer a silkier texture.

Recipes

Classic Red Salsa: Blend rehydrated guajillos with roasted tomato, garlic, and a splash of the soaking liquid; season with salt and simmer briefly.

Birria & Pozole Base: Combine guajillos with ancho, garlic, and warm spices for a rich, brick-red broth.

Adobo Marinade: Purée guajillos with vinegar, oregano, cumin, and garlic to marinate meats before grilling or roasting.

FAQ

How hot are guajillo chiles? They are mild — roughly 2,500–5,000 Scoville units — with more flavor than heat.

How should I store them? Keep in a cool, dry place in a sealed container away from light and humidity.

Do I need to soak them? Yes — toasting then soaking in hot water softens the chiles and releases their full flavor for blending.

What dishes use guajillo? Red salsas, adobos, birria, pozole, moles, enchilada sauce, and meat marinades.

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