Guajillo pepper is one of the most emblematic peppers of Mexican cuisine. Appreciated for its mild heat, deep red color, and complex aromas, it is essential for bringing character and authenticity to many traditional recipes.
Guajillo pepper originates from Mexico. It is the dried version of the Mirasol pepper, harvested at full maturity. Very popular in Mexican gastronomy, it is one of the most used peppers along with Ancho and Pasilla.
Traditionally, Guajillo pepper is used for preparing moles, red sauces, marinades, adobos, and braised meat dishes with pork, beef, or chicken. In powder form, it is particularly convenient for quickly seasoning dishes while preserving the aromatic richness of the whole pepper.
Guajillo pepper is a mild to moderately hot pepper. On the Scoville scale, it typically ranges between 2,500 and 3,000 SHU. It is therefore milder than many peppers, making it accessible to a wide audience.
Its moderate heat allows dishes to be enhanced without making them burning hot. Guajillo pepper powder is ideal for those seeking a balanced heat, easy to dose, while enjoying a rich and authentic taste.
Guajillo pepper powder is distinguished by a complex and elegant aromatic profile. It develops fruity, slightly sweet notes, with nuances of red berries, dried tomato, and sometimes a subtly smoky touch.
Unlike very hot peppers, Guajillo focuses more on flavor than heat. It adds depth to sauces and enhances dishes without masking other ingredients.
Ingredients:
2 teaspoons of Guajillo pepper powder
200 ml of tomato coulis
1 clove of minced garlic
1 teaspoon of ground cumin
1 tablespoon of vegetable oil
Salt and pepper
Preparation:
1. Heat the oil in a saucepan over low heat.
2. Add the garlic and sauté lightly.
3. Add the Guajillo pepper, cumin, and mix for a few seconds.
4. Add the tomato coulis, season with salt and pepper, and simmer for 10 minutes.
This sauce is perfect for accompanying tacos, enchiladas, grilled meats, or roasted vegetables.
Packaging: 25 g bag of Guajillo pepper powder, ideal for preserving the aromatic intensity and natural color of the pepper.
An essential pepper for authentic, flavorful, and balanced Mexican cuisine 🌶️
Characteristics
| Scoville scale | 3000 (estimated) |
|---|---|
| Storage | In a dry place |
| What intensity? | 1 |
Hellicious
With its 3,000 on the Scoville scale, Guajillo pepper will allow you to add bite to your recipes with a delicious pepper flavor
Nos suggestions
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
