Guajillo

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Guajillo Chiles

Guajillo: Guajillo are one of the most popular chiles in Mexico, second only to the Ancho. And Guajillo Chiles are second only to jalapeno's in the Mexican chile farming industry. Most of the guajillo chiles are grown in the drier climate of north central Mexico. Guajillo are usually dried, and are used in hot sauces, and for pigment. A larger chile with a thicker skin, medium heat, and reddish brown in color, guajillo chiles do come in a number of other forms besides whole dried chiles. You can find them whole, dried whole, ground, powdered, granulated, julienne, diced, de-stemmed, or rendered into a paste. Guajillo, Ancho, and Pasilla together are referred to as the Holy Trinity of Chiles. Guajillo are rated at 2,500-5,000 Scoville units.

Dried guajillo chiles are usually toasted in a hot pan before adding to a recipe. Many recipes start with a guajillo in a hot pan to release it's sweet flavor and heat, then other ingredients are added. Guajillo are, like most chiles, high in vitamin C, B vitamins, and minerals. Capsicum, the heat ingredient in peppers, raises your metabolism and so helps you burn unwanted pounds. Hot peppers containing capsicum have been proven to help with health problems like arthritis, cardiovascular disease, gastric ulcers, vascular headaches, impotence (resulting from venous insufficiency) infections, kidney trouble, menstrual complaints, respiratory issues like asthma and pleurisy, and thyroid dysfunction and more. Hot chiles like the guajillo have been found to slow the growth of prostate cancers, and also help with pain if applied topically. More studies are needed, but the potential for health benefits are exciting.

 

    Guajillo Chile Facts:
  • Second most popular chile in Mexico
  • Rated 2,500-5,000 Scoville units
  • Guajillo are reddish brown in color
  • Usually dried whole
  • Guajillo have a thick skin
  • Guajillo are one of the Holy Trinity of Chiles
  • Grown mostly in north central Mexico
  • Second most popular chile crop behind jalapenos in Mexico
  • Guajillo have a mild heat and are slightly sweet
Nutritional data per 100g:

  • Alanine - 0.433 g
  • Arginine - 0.508 g
  • Ash - 6.60 g
  • Aspartic acid - 1.512 g
  • Calcium, Ca - 45 mg
  • Carbohydrate, by difference - 69.86 g
  • Carotene, alpha - 994 mcg
  • Carotene, beta - 14844 mcg
  • Copper, Cu - 0.228 mg
  • Cryptoxanthin, beta - 1103 mcg
  • Cystine - 0.203 g
  • Energy - 1355 kj
  • Energy - 324 kcal
  • Fatty acids, total monounsaturated - 0.468 g
  • Fatty acids, total polyunsaturated - 3.079 g
  • Fatty acids, total saturated - 0.813 g
  • Fiber, total dietary - 28.7 g
  • Folate, DFE - 51 mcg_DFE
  • Folate, food - 51 mcg
  • Folate, total - 51 mcg
  • Glutamic acid - 1.397 g
  • Glycine - 0.391 g
  • Histidine - 0.215 g
  • Iron, Fe - 6.04 mg
  • Isoleucine - 0.342 g
  • Leucine - 0.554 g
  • Lutein + zeaxanthin - 5494 mcg
  • Lysine - 0.471 g
  • Magnesium, Mg - 88 mg
  • Manganese, Mn - 0.821 mg
  • Methionine - 0.127 g
  • Niacin - 8.669 mg
  • Pantothenic acid - 0.956 mg
  • Phenylalanine - 0.327 g
  • Phosphorus, P - 159 mg
  • Potassium, K - 1870 mg
  • Proline - 0.460 g
  • Protein - 10.58 g
  • Riboflavin - 1.205 mg
  • Selenium, Se - 3.5 mcg
  • Serine - 0.425 g
  • Sodium, Na - 91 mg
  • Sugars, total - 41.06 g
  • Thiamin - 0.081 mg
  • Threonine - 0.389 g
  • Total lipid (fat) - 5.81 g
  • Tryptophan - 0.135 g
  • Tyrosine - 0.220 g
  • Valine - 0.447 g
  • Vitamin A, IU - 26488 IU
  • Vitamin A, RAE - 1324 mcg_RAE
  • Vitamin B-6 - 0.810 mg
  • Vitamin C, total ascorbic acid - 31.4 mg
  • Vitamin E (alpha-tocopherol) - 3.14 mg
  • Vitamin K (phylloquinone) - 108.2 mcg
  • Water - 7.15 g
  • Zinc, Zn - 1.02 mg
  • Diced Guajillo Chiles
    Diced Guajillo Chiles

    Where to buy: Guajillo