Guajillo chile (Spanish: chile guajillo) is a Mexican cultivar of Capsicum annuum pepper. Guajillo is the second most common dried chili in Mexican cuisine. Guajillo has a distinct, rich flavor and a mild pungency of 2500 to 5000 on the Scoville scale. The guajillo chile pepper has many uses and is used in a variety of Mexican dishes. For example, they are sometimes used to make tamale salsa; peppers are de-seeded, soaked or simmered, then crushed, mashed or made into a paste, and then cooked with other ingredients to make a flavorful sauce. Guajillo peppers are used in marinades, salsa sauces, pastes, oils, and seasonings to flavor meat, fat, and butter with other ingredients. Guajillo chili, with its more subtle flavor, is used with fish and chicken, or added to salsa as a side dish. Packing 1kg.