Pronounced gwah-HEE-yoh:
These chilli peppers are moderately hot, smooth, shiny, and typically reddish-brown in color. Their skin is tough and needs to be soaked in water longer than other chillis. Guajillo Chillis are a variety of Chilli of the species Capsicum annuum, which
is often used in the cuisine of Old Mexico and the greater Southwest U.S., including New Mexico, Texas, and Arizona.

Its fruit is large and quite mild in flavor, with only a small amount of heat.
They are used to make salsa for tamales. The dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

The Guajillo chile pepper rates between 2,500 and 4,000 Scoville units on the heat index.
Guajillo Chillis will last for 12 to 24 months if kept in low humidity and alone in a plastic bag or container.