Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make a salsa for tamales; the dried fruits (chilies) are seeded, soaked or simmered, then pulverized or mashed/pureed into a paste, then cooked with several other ingredients to produce a flavorful sauce.
Guajillo chilies are used in marinades, salsa, pastes, butters and/or adobos to flavour meats and fat or oil with other ingredients. The guajillo chili, with its leaner flavour profile, is used with fish and chicken, or added to salsa as a side dish.
Some Mexican dishes where chile guajillo is a main ingredient are:
- Chilate or mole de olla
- Carne adobada