Guajillo chiles are the second-most used chile in Mexican cuisine. They are one of the famous “holy trinity” of chiles used in Mexican moles, along with Ancho and Pasilla chiles.
This chile is used more for its flavor than its heat. However, if you like your chiles on the slightly sweeter side, you will find the chile Guajillo an excellent pepper to experiment with in your kitchen. These chiles are slightly fruity with a sweet heat, tannic with a hint of pine, tart berries, and light smoky undertones.
5,000 to 8,000 SHU