Guajillo Chile Powder

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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4 guajillo chiles, seeded
3 chiles de arbol
Kosher salt


Preheat the oven to 400F.

Put the chiles on a small baking sheet and bake until browned, about 3 minutes. Let cool.

In a clean coffee or spice grinder, finely grind the chiles and transfer to a bowl. Stir in the salt and use as desired.

Yield: 2 1/2 tablespoons

Recipe from The Food Network.