Guajillo
它广泛应用于墨西哥菜。在墨西哥它的受欢迎程度仅次于poblanos (ancho)。它薄薄的红色果肉，具有浆果气息和绿茶味。它的果实很大，味道温和。微辣，常被用来做酱汁：把干果制品播种、浸泡、粉碎至稀糊状，然后用盐和其他成分一起制成厚厚的，红色，美味的酱。
Guajillo辣椒适合用于与黄油搭配，给各种肉类尤其是鸡肉增加香味。或者，可以添加到调味汁里，来做一个辣的出奇的配菜。一个典型的guajillo辣椒形状细长，有轻微的曲线。大小通常是10到15厘米之间，完全成熟时是红色或褐色。绿色，未成熟的guajillo也可以用于烹调。
烹饪时，成熟的辣椒往往给食物一个黄色的颜色。用guajillo辣椒烹饪的人通常喜欢加一些水果，加入一些浆果的甜味和辣椒中的香料。由于这种辣椒甜的辣的都有，通常用在墨西哥摩尔酱。这种类型的酱通常含有苦味的巧克力、葡萄干和其他几种成分。 Ancho, pasilla 和 guajillo辣椒是制作摩尔酱的三种最重要最合适的原料。
灭菌要求
北美
蒸汽处理（加利福尼亚和中西部）
灭菌处理
γ射线处理
欧洲
蒸汽处理（汉堡）
整颗
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整体无柄
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丁（无核）6mm
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片 -4 +8
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颗粒 -8 +20
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粉末 USS 40
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