Guajillo

Guajillo is the most popular chili in Mexican cuisine after Ancho and Pasilla. The dark red pods of this Capsicum annuum only develop a low heat. They’re particularly popular at their dried stage, but also used in mole or salsas. In Spain, Guajillo is often grilled or hot smoked, then its skin is peeled off and it’s served as a side dish. Guajillo is a real all-rounder that shouldn’t be missing in the garden of Cocina Mejicana lovers.