GUAJILLO
The guajillo isn’t consumed fresh in Mèxico. It has a sturdy, dark crimson skin, and often a beige stem. I’ve read the smell described as “herbs and pine” and that seems accurate; it smells much more herbal than the darker chiles, such as the ancho or mulato. The guajillo, to me, is a bit more mysterious than the other dried chiles, because the flavor is subtle and more complex.
