The Diced Guajillo (wha – hee – oh) Chile Pepper (Capsicum Annuum) is the most common chile in Mexico after the Ancho. The Guajillo has been cut into granulated pieces to cut back prep time in the kitchen. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dishes easily, a little goes a long way. This chile measures to 3 -5 inches in length and is about 1 inch wide. The color is a brick red with deep burgundy tones and the skin is smooth. This chile is between a 2-4 on the heat scale of 1 – 10. Guajillo combined with the Pasilla and Ancho form the “Holy Trinity” of chiles used to prepare the traditional mole sauces.Scoville heat units 2,500 to 5,000. Guajillo is a mildly hot chile. Use in sauces, salsa and soups. Add directly to recipes with other spices. The Guajillo Chile imparts a distinctive flavor to refried beans. A little goes a long way. Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. To release more flavor, roast in a 250 degree oven for 3-4 minutes.