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Guajillo Dried Chiles – Authentic Medium Heat Mexican Peppers

Medium Heat
$7.95
1

How to Use This Pepper

Toast

Heat a dry skillet over medium heat. Toast chiles 10–15 seconds per side until fragrant — do not burn.

Rehydrate

Cover with hot water for 15–20 minutes. Remove stems and seeds if you want milder heat, then drain & reserve soaking liquid.

Blend & Cook

Blend into sauces, salsas or moles. Add to stews and braises for deep, layered flavor.

Do's

  • Toast chiles briefly to enhance flavor
  • Remove stems and seeds for milder heat
  • Store in a cool, dry place in an airtight container
  • Blend rehydrated chiles for smooth sauces

Don'ts

  • Don't over-toast or burn the chiles
  • Don't use moldy or damaged chiles
  • Don't substitute fresh peppers in 1:1 amounts for dried chiles
  • Don't skip rehydrating for most dishes — it unlocks flavor

Need Larger Quantities?

We offer wholesale pricing for restaurants, food manufacturers, and retailers. Orders from 5 lbs to 50 lbs available with volume discounts and custom pricing for larger volumes.

🌶️ Guajillo Dried Chiles – Authentic Medium Heat Mexican Peppers

Rico Rico – 100% Natural | Gourmet-Grade | Mild to Hot Finish

🔥 Key Features:

  1. Approx. 5 Guajillo Chiles per Ounce – Size and weight may vary.
  2. Rich & Bold Flavor – Deep, slightly sweet taste with heat ranging between 500–5,000 SHU.
  3. Perfect for Mexican Recipes – Use in mole, salsa, menudo, pozole, enchiladas, al pastor, tostadas & more.
  4. Authentic from Mexico – Cultivated and sun-dried on traditional farms across Mexico.
  5. Durable, Resealable Packaging – Keeps your chiles fresh longer with clear-view pouch.

🌮 Product Description:

Rico Rico’s Guajillo Dried Chiles are a bold, flavorful ingredient essential to traditional Mexican cooking. Known for their deep red color and smooth, leathery skin, Guajillo peppers offer a slightly sweet, fruity flavor with a medium to high heat kick — making them ideal for a variety of sauces, salsas, and rubs.

These dried Mexican peppers are a popular choice in dishes like tamales, mole, tacos al pastor, and chiles en nogada. They can be used whole, rehydrated and blended into paste, or ground into spice rubs. Stored in a cool, dry place, they can last up to a year.

❓ Frequently Asked Questions (FAQ)

Q: How do I use dried Guajillo chiles?
A: Remove seeds, toast lightly (optional), soak in hot water, and blend into a paste. Perfect for sauces, marinades, and spice rubs.

Q: How spicy are Guajillo chiles?
A: Heat level ranges from 500 to 5,000 Scoville Heat Units (SHU) — milder than arbol but hotter than ancho.

Q: How long do dried chiles last?
A: When stored in an airtight container or freezer bag, they can last up to 12 months.

💧 Rehydration Instructions:

  • Remove seeds and stems from chiles.
  • (Optional) Dry roast in a pan for 30–60 seconds per side.
  • Pour boiling water over them, cover, and soak for 15–30 minutes.
  • Drain and use in your favorite recipe.

🧂 Ingredients:

Dried Guajillo Chiles – 100% Pure, No Additives

📊 Nutrition Facts (per 6g / 1 chile):

  • Calories: 19
  • Total Fat: 0g | Carbs: 4.2g | Sugars: 2.5g
  • Fiber: 1.7g | Protein: 0.7g
  • Sodium: 5.5mg | Potassium: 112mg
  • Calcium: 3mg | Iron: 0mg

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