Their skin is tough and needs to be soaked in water longer than other chilli's.
Guajillo Chillies are a variety of Chilli of the species Capsicum annuum, which is often used in cuisine of Old Mexico and the greater Southwest U.S., including New Mexico, Texas and Arizona.
They are used to make salsa for tamales. the dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavourful sauce.
The heat is 2,500 - 4,000 scoville units.
With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the Guajillo Chilli compared to these peppers.
Size: 500
Height: 2
Length: 12
Width: 12
Weight :1