Las Catrinas Guajillo Chilli, whole, dried 80g

The most widely used dried chilli in Mexican dishes, it has a delicious aromatic deep flavour. They are shiny, and reddish-brown, and have a tough skin, so they need to be soaked longer than other chillies.

Guajillos are generally 2 to 4 inches long. Most people note a fruity flavour which makes them a popular addition to any Mexican salsas. The official name for a Guajillo chili is Capsicum Annuum and it's native to South and North America. They are a distant relative to the green and red peppers.
 
You can use the seeds from a chili guajillo to make tamale salsa as well as Adobo sauce. Remove and soak the seeds, grinding them in a Molcajete to make a paste and then cook them with other spices to make a red sauce. 

 

Scoville Scale - 5,000 units - Medium Hot heat.