Guajillo chili is prized for its moderate heat and tangy flavor. It offers that perfect balance of heat and rich flavor making it a versatile choice for making salsas, sauces, and marinades. Read on to learn everything there is to know about Guajillo chile flavor and heat level to rehydrate it to Guajillo chili substitutes when they are not available. By the end of this article, you’ll know what is so special about these dried chilies, how to include them in your recipes, and how to store Guajillos chilies perfectly for long periods.
What Are Guajillo Chiles?
Guajillo chiles are the dried form of the Mirasol chile pepper, a medium-sized variety native to Mexico. They are typically about 4 to 6 inches long, with smooth, shiny red skin. In Spanish, Guajillo means “little gourd”, referring to the pepper’s leathery texture when it’s dry. Guajillo chili is the second most used dried chile after Ancho chile as it is known for its deep red color and mild to moderate heat. The dried form of Guajillo chiles is preferred because it has a concentrated, fruity undertone and earthy sweetness.
Guajillo peppers are commonly classified as mild to medium heat chili, with 2,500 to 5,000 Scoville Heat Units (SHU), just above poblano peppers, but below jalapeño on the heat scale. Their mild heat adds depth and richness to a wide range of dishes without overpowering them and allows them to blend in with other ingredients without overpowering them.
Guajillo Chile Flavor
Guajillo chiles have a rich, complex flavor that is earthy, bright tangy, and sweet. The first time you try Guajillo chilies, you get a fruity flavor reminiscent of berries, some acidity, and a hint of smoke due to the drying process. The slightly sweet flavor of Guajillo chili carries hints of green tea and even a touch of pine, offering a distinctive aroma and taste. This distinctive Guajillo chili flavor makes it well suited to be used in marinades for meats, flavoring soups, and stews.
Guajillo chilies take on a more pronounced smokiness when roasted or toasted, adding to their complexity. This balance between the sweetness, acidity, and smokiness in a Guajillo chile is so subtle that it can be used in both savory and sweet dishes, and also to pair well with other spices such as cumin, coriander, and garlic, making them a versatile addition to spice blends.
Guajillo Chili Scoville Scale
A lot of people ask: Is Guajillo spicy? Guajillo chili spice level falls in the moderate range of the Scoville scale which is a system used to measure the spiciness of chile peppers based on their capsaicin content. Guajillo chili Scoville scale is between 2,500 to 5,000 Scoville Heat Units (SHU). While the Guajillo chili spice level is certainly noticeable, it is far from overwhelming the palate and makes Guajillo chiles a suitable choice for those who may not enjoy intensely spicy foods.
For this reason, Guajillo chiles are often used in dishes that require a slow build of heat, allowing the other flavors in the dish to shine alongside the gentle spiciness.
How Hot Are Guajillo Chiles Compared to Jalapeños?
Although Guajillo chiles and jalapenos fall within a similar range on the Scoville scale, Guajillo chilies are generally considered milder than jalapenos.
Most jalapeños fall within the 2,500 to 8,000 SHU range, while the Guajillo chili Scoville scale sits on the lower end of this range, at 2,500 to 5,000 SHU, meaning some Guajillo peppers are comparable in hotness to jalapeño peppers, but at the same time means that jalapenos can be spicier due to the variation in capsaicin levels, depending on how ripe the chili is and where it was grown.
When choosing between the two, it’s essential to consider the overall flavor you wish to impart to your dish. If you’re looking for a more subtle heat with added depth of flavor, Guajillo chiles are a better choice, while Jalapenos are ideal for adding a sharp, fresh spice.
Rehydrating Guajillo Chiles
Rehydrating Guajillo chiles is a common practice to restore their texture and bring out their full flavor before using them in recipes. The process is simple but essential for sauces and marinades that require the chiles to be smooth and blendable. Here is how to rehydrate Guajillo chili:
1. Clean the Chiles
First, wipe the Guajillo chiles with a damp cloth to remove any surface dust or debris, then use kitchen scissors or a knife to remove the chili stems and shake out the seeds. Removing Guajillo seeds will reduce bitterness and control the heat level.
2. Toast the Chiles (Optional)
Lightly toasting Guajillo chilies in a dry skillet for a few seconds on each side can enhance their flavor by adding a deeper smokiness, but be careful not to burn them, as this can make the chiles taste bitter.
3. Soak the Chiles
Place the Guajillo chiles in a heatproof bowl and pour boiling water over them. Ensure that the chilies are fully submerged and let them soak for about 15-30 minutes, or until the Guajillos are soft and pliable.
4. Drain and Use
After soaking, drain the water and use the rehydrated Guajillo chilies immediately in your recipe. You can blend rehydrated Guajillo chile into sauces or chop it for other dishes. Some cooks prefer to reserve the soaking water of rehydrated chiles, which can be added to dishes for an extra layer of flavor.
5. Strain (Optional)
For a smoother sauce, strain the blended chiles through a fine-mesh sieve to remove any remaining bits of skin or seeds.
Rehydrated Guajillo chiles are often used as a base for rich, flavorful sauces.
Guajillo Chili Powder
Guajillo chili powder is made by grinding dried Guajillo chiles into a fine powder. It is a convenient way to add the distinct flavor of Guajillo chiles to dishes without the need to rehydrate or prepare whole chiles. The powder retains the signature fruity and earthy flavors of the whole chile and is commonly used in spice blends for rubs, sauces, and soups.
One of the advantages of using Guajillo chili powder is its versatility. It can be sprinkled over dishes for a mild kick or mixed with other spices to create complex flavors. The powder form also allows for greater control over the intensity of flavor and heat in a dish, making it a popular choice for both home cooks and professional chefs.
Guajillo Chili Substitutes
Finding the right Guajillo chili substitute depends on the dish you’re making and the flavor profile you’re aiming for. Here are 10 detailed substitutes for Guajillo chiles:
1. Ancho Chili
The most common Guajillo chili substitute is Ancho chiles. They are milder than Guajillo but share a similar earthy, slightly sweet flavor. Ancho chilies work well in sauces and stews.
2. Pasilla Chili
Pasillas chilies are darker and smokier than Guajillo, but their heat level is similar, making them a good substitute for Guajillo chiles in recipes that call for depth and richness.
3. New Mexico Chiles
Offering a comparable heat level and a slightly sweeter flavor, New Mexico chiles are a great Guajillo chile alternative in most dishes without drastic changes to the flavor.
4. Cascabel Chili
With a moderate heat and nutty flavor, Cascabel chilies are a good Guajillo chiles substitution for adding depth to soups and stews.
5. Mulato Chiles
A relative of the Ancho chile, Mulato chiles have a smoky, sweet flavor and are slightly milder, making them a good Guajillo chili substitute for recipes that call for a mild heat.
6. Chipotle Chili
Chipotle chilies bring a smokier, more intense flavor and a bit more heat compared to Guajillo chiles, making them a suitable substitute for Guajillo chilies when you want more spice.
7. Puya Chiles
Puya chili peppers are similar in flavor to Guajillo chiles but with a sharper, more intense heat, offering a fiery Guajillo chili substitute for spicier dishes.
8. Cayenne Pepper (in moderation)
Though much hotter, a small amount of cayenne pepper can be used as a substitute for Guajillo chiles when you’re in need of heat. It’s advisable to combine it with a milder chile like paprika for a more balanced substitution.
9. Chili De Arbol
While significantly spicier, Arbol chili can be used in small amounts to mimic the heat of Guajillo chiles in salsas and sauces.
10. Chili Powder
A blend of various dried chilies, chili powder can be used as a Guajillo chile substitute, though the flavor will vary depending on the blend.
What Are Guajillo Chiles Used For?
Guajillo chiles are incredibly versatile and are a key ingredient in Mexican moles, adobo sauces, and enchilada sauces, where their fruity flavor and mild heat enhance the overall complexity of the dish. Their slightly sweet taste also pairs well with grilled meats, making them ideal for marinades and rubs.
In addition to their use in sauces, Guajillo chiles are often incorporated into soups and stews to add depth and warmth and also add subtle heat to chili dishes, balancing spicier chiles like Ancho or Chipotle. When ground into a powder, they can be used in various spice mixes for meats, vegetables, and grilled dishes. Their mild heat makes them accessible for those who prefer their food less spicy, while still contributing a rich, smoky flavor.
How Long Do Dried Guajillo Peppers Last?
Dried Guajillo peppers can last for a considerable amount of time when stored properly. In a cool, dark, and dry environment, they can maintain their flavor and potency for up to 1-2 years. It’s essential to keep them in an airtight container to prevent moisture from affecting their quality. Over time, the Guajillo chili may lose some of its potency, especially in terms of heat, but it will still be usable in recipes, though it may require longer soaking times for rehydration.
For optimal results, it’s best to store dried Guajillo chiles in the pantry or a spice drawer, away from direct sunlight or sources of heat.
Conclusion
Due to their moderate heat, fruity undertones, and subtle smokiness, Guajillo chili fills an important role in Mexican cuisine, showing up from traditional moles to more modern marinades and sauces. Guajillo chiles are a great choice at any experience level whether you’re a seasoned chef or a home cook eager to try out some new flavors. To get the most out of this essential ingredient, you will need to know the information provided above on how to use, store, and substitute them, thus elevating your culinary creations.
FAQs
- Is chili guajillo spicy?
Guajillo chiles are considered mildly spicy, with a heat level of 2,500 to 5,000 Scoville Heat Units (SHU). While they bring warmth to dishes, they are far from overwhelming, making them accessible to those who prefer milder chiles in their cooking. Their primary appeal lies in their fruity, tangy flavor rather than their spiciness.
- Is guajillo spicier than chipotle?
No, Guajillo chiles are generally milder than Chipotle chiles. Guajillo chiles have a Scoville rating of 2,500 to 5,000 SHU, while Chipotle chiles (smoked jalapeños) tend to range from 5,000 to 10,000 SHU, making Chipotles noticeably spicier.
- Which is hotter guajillo or jalapeño?
Jalapeños can be hotter than Guajillo chiles, with a Scoville range of 2,500 to 8,000 SHU compared to Guajillo’s 2,500 to 5,000 SHU. However, the heat of a jalapeño can vary greatly, so in some cases, they may have a comparable level of heat to Guajillo chiles.
- What chili is closest to guajillo?
Ancho chiles are one of the closest alternatives to Guajillo chiles in terms of heat and flavor. Both chiles have a sweet, fruity flavor, though Ancho chiles tend to be milder and slightly smokier, making them an excellent substitute in most recipes.
- Is guajillo hotter than jalapeño?
No, Jalapeño peppers are generally hotter than Guajillo chiles. While both can have similar lower-end heat levels, Jalapeños can reach up to 8,000 SHU, whereas Guajillo chiles cap at around 5,000 SHU compared to Guajillo chiles at 2,500 to 5,000 SHU.
- Is guajillo the same as ancho?
No, Guajillo and Ancho chiles are different varieties. Guajillo chiles are dried Mirasol peppers, while Ancho chiles are dried Poblano peppers. Both have mild heat levels and fruity flavors and are used extensively in Mexican cuisine.