Guajillo chili, one of the most used in Mexican cuisine

Guajillo pepper is a dry chili pepper widely used in Mexican cuisine to give color and flavor to sauces, marinades, and other stew-like recipes.

Mirasol chili is known as guajillo pepper when it is dry. This smooth-looking pepper with a bright reddish color is about 10 cm long and is grown mainly in the states of Aguascalientes, Durango and Zacatecas. The guajillo pepper – along with the ancho – is one of the most used peppers in Mexican cuisine to give color and flavor to sauces, marinades and many other recipes.

Guajillo pepper names by region : in Bajío and Chihuahua it is known as cascabel pepper, in the state of Mexico as red chilaca pepper, in Jalisco as mirasol pepper, in Mexico City as guajillo pepper “that does not sting” and in Colima as cuachalero.