Tannic like an Americano and with hints of spruce and fruit, this particular chile packs in flavor and heat. Used in numerous dishes from rice to fish, salads to dressings, and shrimp to beef, the guajillo always has a welcome spot in any course of the meal. Taste and Aroma: At around 5,000 scoville units, Guajillos are one of the more mild chile peppers. Guajillos are smoky, tangy, rich, warm and complex. Guajillo chiles look very similar to the harder to find Puya chiles which tend to be a bit smaller and pack more heat (5,000 to 8,000 Scoville Heat Units). Puya chiles are used by chefs of authentic Mexican cuisine who are searching for a little bit more unexpected kick. Guajillo is one of the most versatile chiles when it comes to the pepper spectrum. Blend into marinades or sauces for an added boost of nutrition, sweetness, and spice. If you’re interested in cooking Mexican food then the guajillo is a staple to stock up on. Also known as the Mirasol pepper, a toasted tea flavor, and the slight roasted tomato-y flavor is what you may first discern after a bit of guajillo chile. There’s a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away. It’s a flavor you can’t help but chase, only for it to glide behind another corner before you can grab it by the shoulder and pull it close. The tough skin requires you to steep this dried chile in water much longe