Badia Guajillo Pepper, 6 oz

Guajillo is the backbone chile of Mexican cooking — a dried mirasol with deep red color, mild-to-medium heat, and notes of green tea, dried berry, and tamarind. Toast, soak, and blend into the foundation of countless salsas and stews.

Common Uses

Birria de res, pozole rojo, enchiladas rojas, adobo for cochinita and carne adovada, salsa macha, and the rojo half of mole. Also blended into marinades for tacos al pastor and grilled meats.

Cuisine Context

Essential in Mexican home and regional cooking from Jalisco to Oaxaca. Cooks reach for guajillo when they need color and structure without overwhelming heat — it carries a sauce rather than dominating it. Often paired with ancho for sweetness and chile de árbol for a heat lift.

Pro Tip

Toast the pods on a dry comal for 15-20 seconds per side until fragrant, then soak in hot water for 20 minutes before blending. Strain the puree through a fine mesh to remove skins for a silky sauce.

Ships from our Doral, FL facility.