Guajillo chilli

Piment guajillo

What it is

The guajillo is the dried mirasol, a chilli named for growing upward — mirando al sol, looking at the sun — instead of hanging down. With ancho and pasilla it makes up the three dried chillies Mexican cooks build almost every red sauce on.

In the kitchen

The skin is tough and never softens, however long you soak it. Toast, soak, blend, then push the purée through a sieve — skipping that step is what leaves a sauce gritty on the tongue.

Goes with

Tomato Garlic Onion Cumin Oregano Pork Lime Ancho chilli

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Ancho chilli Bell pepper

Also used with

Hominy (nixtamalised corn)

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