guajillo chile

Pronunciation: [gwah-HEE-yoh]

The skin of this dried chile is shiny-smooth and a deep, burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso ("mischievous") chile in reference to its not-so-playful sting. It's used in both sauces and cooked dishes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Chiles 101

Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

Winning Chile Pepper Recipe

Fiery flapjacks from a West Virginia reader came out on top in our chile pepper-themed contest.

How to Handle Chiles: A Step-by-Step Guide

Get tips for cooking with and preparing fresh and dried chiles.