Guajillo Pepper Seeds

The Guajillo chili, a staple in Mexican cuisine, is renowned for its role in crafting authentic salsas, moles, and various Mexican dishes. Dried Guajillo peppers, with a vibrant red hue that transforms into a rich reddish-brown when dried, are an essential ingredient in the creation of traditional Mexican mole sauce.  Their fruity, smoky flavor also makes them well-suited for creating flavorful marinades and one-of-a-kind rubs for barbequed or grilled meats. Guajillo peppers are easy to grow from seed.  These vigorous plants yield plentiful 4 to 6-inch-long peppers, with heavy harvests beginning around 75 days after transplant and continuing until frost.  The fresh, red peppers have a medium heat level and are perfect for making fresh garden salsa, and any excess bounty can be easily dried by stringing up the peppers to dry shady, well-ventilated area. With a medium heat level ranging from 2,500 to 5,000 Scoville units, the Guajillo chili strikes a perfect balance, delivering the pe