Guajillo Ground Chile
A guajillo chile, a variety of chile pepper of the species Capsicum annuum, is the second most commonly used dried chile in Mexican cuisine. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. Try this deep and rich chile in marinades, pastes, butters and/or adobos (spice rubs) to flavor meats and fat or oil with other ingredients. The guajillo chili is often used with fish and chicken, or added to salsa as a side dish.