Guajillo VS New Mexico Chile: How Are They Different?

From the fiery depths of Mexican cuisine, chili peppers have spread their influence all across the culinary world. These versatile little things come in a dizzying array of shapes, colors, and heat levels, adding a depth of flavor and complexity to dishes that are hard to beat. Among the many varieties, Guajillo and New Mexico chilies stand out as some of the most beloved and widely used. But what exactly sets these two apart? In this article, we’ll take a closer look at these popular peppers, exploring their unique traits and helping you choose the perfect pepper for your next culinary creation.

What‘s the Guajillo?

The Guajillo is a type of chili pepper native to Mexico. More specifically, it‘s a dried Mirasol chili. This means that it‘s harvested when ripe and then dried to achieve its deep red-brownish color and leathery texture. The Guajillo is a member of the Capsicum annuum species, the same as other popular chili peppers such as jalapeños, poblanos, and serranos.

Guajillo peppers are a staple in Mexican cuisine and are popularly used in sauces, soups, and stews. They‘re often rehydrated before use to soften them up and bring out the full flavor. With a Scoville rating of 2,500 to 5,000 SHU, Guajillo peppers are considered relatively mild compared to other chili peppers, especially ones like the habanero or ghost pepper.

The smoky, semi-sweet, and fruity flavor of Guajillo peppers makes them a favored ingredient in mole sauce and other dishes. The heat level of these peppers is on par with that of jalapeño peppers, making them a solid choice for those who prefer a milder to mid-level heat.

The versatility of Guajillo peppers is another reason they‘re so popular in Mexican cuisine. They can be used in a wildly wide range of dishes, from enchiladas to tamales to salsa. They‘re often used in combination with other chili peppers to create beautifully complex and flavorful dishes.

What‘s the New Mexico Chile?

The New Mexico Chile, also known as the Hatch Chile, is a chili pepper that‘s grown in the Hatch Valley of New Mexico. These peppers are actually named after the town of Hatch, located in the southern part of the state. New Mexico Chile peppers have a Scoville rating of somewhere between 1000 to 8,000 SHU.

New Mexico Chile peppers are usually harvested in late summer and early fall, and their unique flavor profile makes them a popular ingredient in a lot of Southwestern cuisines. They‘re often roasted and used in things like sauces, stews, and chili. New Mexico Chile peppers have a rich, earthy flavor, with a slight sweetness and a medium heat level.

One of the reasons why New Mexico Chile peppers are so popular is their versatility in cooking. They can be used in all sorts of dishes, from breakfast burritos to green chili stew to cheeseburgers. Their mid-range heat level makes them a great choice for those who want to add some spice to their food without overpowering the rest of the flavors.

What are the Similarities Between the Guajillo and the New Mexico Chile?

Guajillo and New Mexico Chile peppers share several similarities to be aware of.

Firstly, both peppers have a mild to medium heat level, making them the perfect choice for people who prefer milder heat. They‘re ideal for adding some flavor to food without overpowering it with heat.

Secondly, both of these peppers are used in a plethora of Mexican and Southwestern cuisine. They’re considered staple ingredients in lots of traditional dishes, and their unique flavor profiles are used to enhance a wide range of foods.

Thirdly, both Guajillo and New Mexico Chile peppers have a slightly sweet aftertaste. They‘re often used to balance out the flavors in a dish and to add depth and complexity to sauces and stews.

Guajillo peppers are actually dried Mirasol chilies and, much like the New Mexico Chile, they‘re usually dried before use. Drying these peppers intensifies their heat and flavor and actually allows them to be stored for longer periods of time, making them incredibly convenient ingredients to have on hand whenever you want.

What are the Differences Between Guajillo and the New Mexico Chile?

While Guajillo and New Mexico Chile peppers do share some similarities, there are several key differences between them:

First of all, the size and shape of these two are pretty different. Guajillo peppers are about 3-5 inches long, with a narrow and slightly curved shape. On the other hand, New Mexico Chile peppers are up to 6-8 inches and wider, with a more rounded shape.

Also, the color of the peppers is going to be different. Guajillo peppers are typically a dark reddish-brown color. New Mexico Chile peppers, when used fresh, usually have a green color.

Thirdly, the flavor profiles of the two peppers differ. Guajillo peppers have a complex, smoky flavor with notes of tangy and slightly sweet fruit. Meanwhile, New Mexico Chile peppers are more simple, with an earthy flavor and slightly smoky undertone.

There’s also a difference in the heat level between Guajillo and New Mexico Chile peppers. Although both are considered mild to medium in terms of heat, Guajillo peppers have a Scoville rating of 2,500 to 5,000, while New Mexico Chile peppers have a rating of 1,000 to 8,000.

Finally, the two peppers are grown in different regions. Guajillo peppers are primarily grown in Mexico, while New Mexico Chile peppers are, as the name suggests, grown in New Mexico in the United States.