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Bright, tangy and full of character, our heirloom Guajillo chili powder brings a vibrant balance of fiery heat with notes of tart cranberry and herbal green tea. Made from sun-ripened mirasol peppers grown in Guanajuato, Mexico by Don Jesús, these chilis are dried to preserve their lively fruitiness and warm, floral aroma. A favorite in salsas, adobos and marinades, this chef-approved, kitchen-ready chili delivers bold flavor that lifts everything from soups to spice rubs.
Highlights
Origin:
Guanajuato, Mexico
Aliases:
Dried Mirasol Pepper
Process:
Sun-dried, then ground
Heat index:
Hot
Tasting notes:
Dried Mango • Celery • Black Tea
Ingredients
Guajillo chilis (Capsicum annum)
Cooking tips
- 1 whole guajillo chili = 1 tsp powder
- Blend into salsas, adobos and marinades.
- Add to soups, stews and braises for a bright, fruity lift.
- Use in spice rubs for chicken, fish or roasted vegetables to bring lively flavor and aroma.
Chili Chart
Choose a jar to see how hot it is, where it's grown and what to cook with it. Choose a heat level or flavor to narrow things down.
Mexican Chili Trio:
Recipes
Sourcing
The idea started with chefs in our network who were frustrated by inconsistent heat, flavor, and quality in so-called Mexican chilis. When we looked into it, we found out why: no traceability, no real provenance and few farmers still growing them the traditional way.
So we built a supply chain from scratch. Through NUUP, a Mexican ag NGO, we met Don Jesús, a farmer in Guanajuato growing chilis from saved seeds on shared communal land (the ejido system). We worked with him to convert to using only organic inputs, manage drought and pest challenges and process the chilis locally for quality and safety.
With our help, Don Jesús became licensed to export his own chilis directly, cutting out middlemen and putting more income and agency in his hands. The whole process took years and tens of thousands in investment, but it paid off. We now have a product that’s nearly impossible to find elsewhere: traceable, single-origin chilis, grown and dried in Mexico.
