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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dry place in an airtight container, they stay flavorful for 6 to 12 months. They don't 'spoil' easily but lose their oils and flavor over time.
Look for pods that are whole, shiny, and slightly flexible. Avoid chiles that are extremely brittle, dusty, or have small holes (which indicate insect damage).
Ancho chiles are the best substitute, though they are sweeter and earthier. New Mexico or California chiles can also work for a similar mild heat profile.
No, they are considered mild to medium, ranging from 2,500 to 5,000 Scoville Heat Units. They provide more flavor and color than intense heat.
Yes, it is recommended to wipe them with a damp cloth or rinse them briefly to remove any dust or debris from the drying process before toasting.
Yes, but taste it first. If it tastes bitter, discard it. If it tastes earthy and sweet, it can be used as the liquid base for your sauce or salsa.
Toast, de-seed, and soak the chiles. Blend the softened pods with a small amount of the soaking liquid or fresh water until completely smooth.
They are a staple in Mexican cuisine, used in Mole, Pozole, Enchilada sauces, and marinades for meats like Al Pastor.
dried guajillo chiles is a versatile ingredient found in cuisines around the world. With 315 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring dried guajillo chiles with step-by-step instructions.
Browse recipes →Yes, you can remove the stems and seeds, toast the pods until crisp, and then grind them in a spice grinder to make fresh guajillo powder.